During peak cold and flu season, nothing sounds better than a steaming hot bowl of soup to clear up that congestion and warm your soul. Maybe you swear by chicken noodle soup, but I’d urge you to branch out from your childhood tradition and at least TRY Sopa de Ajo. You won’t regret it. It was recommended to me by a coworker and it took me until getting sick that I actually made it, but it was just what I needed.
Sopa de Ajo is a Spanish, garlic soup. It’s the perfect “get better” soup when you’re sick because garlic has great immune-boosting benefits (and, I mean, it tastes AMAZING.)
Some people swear by eating raw garlic when they have a cold. I’ve tried it before, but…let’s just say I prefer consuming my garlic in soup-form rather than wincing and eating it raw … 🙂
I borrowed from a few different recipes (including the only Instant Pot version I could find from Dad Cooks Dinner) and swapped out a few ingredients to create this one. Sopa de Ajo traditionally calls for bread, but I thought I’d try and make it a bit healthier by adding sweet potatoes…and it actually turned out pretty amazing! Like, maybe one of the best-tasting things I’ve ever made.
Sweet Potato Sopa de Ajo
Total time: ~30 minutes
- 2 tbsp olive oil
- 1 sweet potato (chopped)
- 5 garlic cloves
- 4 cups chicken broth (or vegetable)
- 2 poached (or soft-boiled) eggs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- Optional garnish: cheese, cilantro, or extra paprika
- Peel the sweet potatoes and mince the garlic.
- Heat olive oil in instant pot on saute for 2 minutes.
- Add sweet potatoes and set to high pressure for 10 minutes.
- Add garlic and cook at high-pressure for 5 minutes.
- Pour in the chicken broth and cook on medium-pressure for 2 minutes.
- Poach or soft-boil eggs. (See tutorials for poaching eggs here and soft-boiling eggs here!) TBH, I’ve yet to master the poached egg, so I stick with soft-boiled.
- Pour soup into a bowl, add egg, and optional garnish!