Name: Sopa de Ajo (Spanish Garlic Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 6 garlic cloves, peeled and sliced; 1/4 cup olive oil; 1 tsp smoked paprika; 6 cups chicken or vegetable broth; 4 slices of day-old crusty bread, torn into pieces; 4 large eggs; Salt and pepper to taste; Fresh parsley for garnish (optional)

Why You’ll Love Sopa de Ajo (Spanish Garlic Soup) Recipe

This Spanish garlic soup is:

Warm and comforting with a deep garlic and paprika flavor
Made from inexpensive pantry staples
Quick to prepare—perfect for weeknights
Easily customizable to suit your taste and dietary needs

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

Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and cook for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
Add the stale bread and toss to coat evenly in the garlic oil. Continue to cook for about 3 minutes, stirring frequently.
Pour in 6 cups of the broth and stir to combine. Use a wooden spoon to gently break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
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 throughout the soup.
Taste and adjust seasoning with salt and pepper. Add an extra cup of stock if you prefer a thinner consistency.
Ladle into bowls and serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add a pinch of cayenne or crushed red pepper flakes for heat.
Boost the flavor by using homemade chicken or bone broth.
Make it vegetarian by using vegetable broth and adding sautéed mushrooms.
Include shredded rotisserie chicken or white beans for extra protein.

Storage/Reheating

To store: Refrigerate leftover soup in an airtight container for up to 3–4 days. If possible, keep the bread separate to avoid it becoming overly soggy.
To reheat: Warm the soup gently on the stove over low heat until heated through. Add extra broth if it has thickened.

FAQs

What is Sopa de Ajo?

Sopa de Ajo is a traditional Spanish garlic soup made with garlic, bread, paprika, broth, and eggs, often enjoyed especially in colder months.

Can I use fresh bread instead of stale?

Yes, but fresh bread can become mushy. Toasting it first helps mimic stale bread’s texture.

Is this soup vegetarian?

It can be vegetarian if made with vegetable broth instead of chicken stock.

Why are eggs added to the soup?

The beaten eggs create delicate ribbons that add richness and texture to the soup.

Can I make the soup ahead of time?

Yes, but store the bread separately and add it just before reheating for best texture.

How spicy is this soup?

Traditionally it’s mild, but you can add cayenne or red pepper for heat if desired.

Can I add meat to this soup?

Yes, diced Serrano ham or pancetta can be added for more flavor.

What is the best paprika to use?

Spanish smoked paprika (pimentón) gives the most authentic smoky flavor.

Can I freeze this soup?

Yes, freeze in a sealed container for up to 2–3 months. Reheat slowly and add fresh bread when serving.

What should I serve with Sopa de Ajo?

Serve with extra crusty bread or a light green salad for a complete meal.

Conclusion

Sopa de Ajo is a humble yet deeply flavorful Spanish classic that highlights the magic of simple ingredients like garlic, paprika, and bread. Quick to prepare and endlessly adaptable, it’s perfect for cozy dinners or when you need a comforting bowl of soup that feels like a warm embrace.