Traditional Spanish Ajopuchero (Garlic Bread Stew)

What you’ll need

6 tools across 5 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• pot (optional for boiling)Essentialsteps 2, 3, 4
• wooden spoonEssentialstep 2
• LadleEssentialstep 5
• mixing bowlEssentialstep 5

Method

1. 1

   Prepare Garlic and Bread

   Begin by peeling and thinly slicing all 8 garlic cloves. If your 200 stale bread is not already cubed, cut it into 1-2 cm pieces. This preparation ensures even cooking and flavor distribution.

   Using stale bread is key for Ajopuchero, as it absorbs the broth better without becoming mushy. If you don't have stale bread, you can lightly toast fresh bread in an oven or toaster.

   Timer: 5 minCutting boardknife (if cutting)
2. 2

   Sauté Garlic and Toast Bread

   Heat 60 ml of olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic and cook for about 2-3 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter. Add the cubed bread to the pot and toast it with the garlic for another 5-7 minutes, stirring frequently, until the bread is golden brown and crispy.

   Toasting the bread properly creates a wonderful texture and helps thicken the stew. A good quality olive oil will enhance the flavor significantly.

   Sauté garlic and bread: 10 minpot (optional for boiling)wooden spoon
3. 3

   Simmer with Broth and Season

   Pour in the warm 1000 ml of broth. If using, stir in the 5 g of smoked paprika. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes. The bread should soften and begin to thicken the stew. Season with 5 g and 2 g to taste.

   Using warm broth helps maintain the temperature and speeds up the simmering process. Adjust the amount of broth to your desired consistency; some prefer a thicker stew, others a more soupy one.

   Simmer stew: 15 minpot (optional for boiling)
4. 4

   Poach Eggs

   Carefully crack the 4 units directly into the simmering stew, spacing them out. Cover the pot again and continue to cook for 3-5 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).

   For perfectly poached eggs, ensure the stew is at a gentle simmer, not a rolling boil. You can also poach the eggs separately in water and add them to the stew just before serving if you prefer more control.

   Poach eggs: 5 minpot (optional for boiling)
5. 5

   Serve and Garnish

   Ladle the Ajopuchero into bowls, ensuring each serving gets a poached egg. Garnish generously with fresh, chopped 15 g Fresh parsley. Serve immediately and enjoy this rustic Spanish comfort food! This recipe makes 4 servings.

   Ajopuchero is best served hot. A drizzle of extra virgin olive oil just before serving can add a lovely finishing touch. You can also add a pinch of chili flakes for a bit of heat.

   Timer: 2 minLadlemixing bowl