Why You’ll Love This Recipe
This Spanish garlic soup delivers bold flavor with minimal ingredients. It’s budget-friendly, easy to make in under 30 minutes, and offers comforting warmth with every spoonful. Whether you’re craving something simple yet satisfying or want a cozy starter, this recipe hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
-
Sauté the garlic and bread – Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 2–3 minutes until fragrant and lightly golden, then stir in the smoked paprika. Add the bread, tossing to coat in the oil, and cook another few minutes.
-
Simmer the soup – Pour in the chicken stock and bring to a simmer. Use a wooden spoon to help break down the bread as it softens.
-
Add the eggs – Create a slow circular motion in the simmering soup and gradually pour in the whisked eggs. Gently stir to form delicate egg ribbons throughout the broth.
-
Season and serve – Adjust consistency by adding more stock if needed, then season with salt and pepper. Ladle into bowls and serve hot.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
• Add a pinch of cayenne or crushed red pepper for heat.
• Swap chicken stock for vegetable broth to keep it vegetarian.
• Stir in sautéed mushrooms or shredded chicken for extra heartiness.
• Try adding diced tomatoes or a splash of dry white wine for depth.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding extra broth or water if the soup has thickened. For best texture, store the bread separately and add it when serving.
FAQs
Can I prepare this soup ahead of time?
Yes. You can make it ahead but for best texture, keep the bread separate and add it just before serving.
Can I use fresh bread instead of stale?
Fresh bread can be used, but it may become mushy. Toasting it first helps maintain texture.
Is it necessary to use smoked paprika?
Smoked paprika adds traditional depth of flavor, but you can substitute sweet paprika if needed.
Can I make this soup vegetarian?
Yes, simply use a rich vegetable broth instead of chicken stock.
How do I get nice egg ribbons in the soup?
Stir slowly in a circular motion while adding the whisked eggs to create the classic ribbons.
What type of bread works best?
Day‑old crusty bread absorbs the broth well without turning too mushy.
Can I add meat to this soup?
Yes. Small amounts of Serrano ham or chorizo can be sautéed with the garlic for added savory flavor.
Does this soup freeze well?
It’s best fresh; freezing may change the texture of the bread and egg.
How garlicky is this soup?
It’s meant to be boldly garlic-forward, but you can adjust the amount to taste.
What should I serve with this soup?
Serve with extra crusty bread or a simple green salad for a complete meal.
Conclusion
Sopa de Ajo is an uncomplicated yet deeply flavorful soup that showcases the beauty of simple ingredients. With its garlicky broth, smoky paprika notes, and comforting texture, it’s a timeless Spanish classic that’s easy to enjoy any day of the week.
