Sopa de Ajo with Seafood and Chorizo


2 tbsp olive oil

1 pkg (4 oz) Campofrio Diced Chorizo

4 cups cubed day-old bread

6 cloves garlic, sliced

1/4 tsp smoked paprika

6 cups sodium-reduced chicken broth

1 lb mussels

1 lb shrimp, peeled and deveined

2 tbsp lemon juice

6 eggs

1/4 cup chopped fresh parsley



Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serves: 6


  1. Heat olive oil in large pot or Dutch oven set over medium heat; sauté chorizo, bread and garlic for about 5 minutes or until golden. Sprinkle with paprika; sauté for 1 minute. Add broth; bring to boil.


  1. Rinse mussels, trimming off any beards. Discard any mussels that do not close when tapped. Add mussels and shrimp to pot; reduce heat to simmer. Cover and cook for 8 to 10 minutes or until shrimp are opaque, mussels have opened and bread has soaked up most of the liquid. Discard any mussels that do not open. Stir in lemon juice.


  1. Preheat oven to 375°F. Ladle soup into 6 ovenproof crocks; crack eggs over top. Bake for 10 to 12 minutes or until egg whites are just set. Garnish with parsley.


Tip: For a simpler version of this soup, leave out the mussels.