Spanish Garlic Soup Recipe
Introduction
Spanish Garlic Soup, or Sopa de Ajo, is a comforting and flavorful dish featuring bold garlic, smoky paprika, and soft ribbons of egg. This budget-friendly soup is quick to prepare and perfect for cozy evenings or when you want a simple yet satisfying meal.
Ingredients
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown. Stir in the smoked paprika.
- Step 2: Add the bread and toss to coat evenly in the garlic oil. Continue cooking for another 3 minutes, stirring frequently.
- Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
- Step 4: While stirring the soup slowly in a circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
- Step 5: If you prefer a thinner soup, add up to 1 additional cup of stock. Taste and season with salt, pepper, and extra smoked paprika if desired.
- Step 6: Ladle the soup into bowls and serve immediately while hot and fragrant.
Tips & Variations
- Use day-old or crusty bread for best texture, as it holds up better than fresh bread.
- Stir gently when adding the eggs to create soft, beautiful ribbons.
- Don’t rush the garlic step—a slightly golden color (not browned) ensures great flavor without bitterness.
- If your broth is already salted, taste before adding more salt.
- Add heat by sprinkling in cayenne or crushed red pepper flakes.
- For richer flavor, use homemade chicken or bone broth.
- Make it vegetarian by using vegetable broth and topping with sautéed mushrooms.
- Boost protein with shredded rotisserie chicken or white beans.
- Try croutons instead of bread, or omit bread for a lighter version.
Storage
Store the soup and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove and add the bread just before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ahead of time?
Yes, but for best texture, keep the soup and bread separate, adding the bread only when reheating.
Can I use fresh bread?
You can, but it may become mushy. To prevent this, toast fresh bread in the oven before adding it to the soup.
Is it safe to eat the eggs in this soup?
Yes. The hot broth cooks the eggs quickly as they are stirred in, making them safe to eat.
PrintSpanish Garlic Soup Recipe
Spanish Garlic Soup, or Sopa de Ajo, is a warm, comforting traditional Spanish dish known for its bold garlic flavor and delicate egg ribbons. Made with simple pantry staples like olive oil, garlic, stale bread, smoked paprika, and broth, this soup is quick to prepare, budget-friendly, and naturally vegetarian when using vegetable broth. It’s an ideal cozy meal perfect for cooler months and can be customized with added protein or heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden to avoid bitterness. Stir in the smoked paprika. Add the bread and toss to coat evenly in the garlic oil. Continue cooking for another 3 minutes, stirring frequently to meld flavors.
- Simmer the soup: Pour in 6 cups of chicken stock or vegetable broth and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer over medium heat.
- Add the eggs: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons distributed throughout the soup.
- Season and adjust consistency: If you prefer a thinner soup, add up to 1 additional cup of stock. Taste and season with fine sea salt, freshly ground black pepper, and additional smoked paprika as desired.
- Serve: Ladle the hot, fragrant soup into bowls immediately. Optionally, garnish with a drizzle of olive oil, extra paprika, or fresh chopped parsley. Serve with crusty bread or a light green salad for a complete meal.
Notes
- Use day-old or crusty bread for the best texture, as it holds up better than fresh bread and prevents mushiness.
- Stir gently while adding the eggs to create soft, beautiful ribbons throughout the soup.
- Be careful not to brown the garlic too much; slightly golden garlic imparts the best flavor without bitterness.
- If using broth that contains added salt, taste before seasoning to avoid oversalting.
- Variations include adding cayenne pepper for heat, using homemade bone broth for richness, or topping with sautéed mushrooms for a vegetarian option.
Keywords: Spanish garlic soup, Sopa de Ajo, garlic soup, smoked paprika soup, easy Spanish recipes, vegetarian soup, egg drop soup Spanish style
