Sopa de Ajo ~ Paired with our 2016 Cabernet Franc

From the kitchen of 425Cellars ~ James Vazquez & Cory Barnidge


  • 1 baguette

  • 3 eggs beaten

  • 2 tsp salt

  • 2 tsp sherry vinegar

  • 1/2 cup olive oil

  • 4 cloves garlic chopped

  • 1 bell pepper finely chopped

  • 1 dried ancho pepper

  • 2 tbsp paprika

  • 8 cups chicken broth


Step 1

Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven and let cool. Break or slice bread into 2-inch pieces.

Step 2

Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread and set aside. Wipe pot clean.

Step 3

Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth, salt, bell pepper and ancho pepper and bring to a boil.

Step 4

Add bread to pot. Reduce heat to medium-low and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.

Step 5

When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.