If you love comforting, rustic dishes that warm you from the inside out, then this Sopa de Ajo (Spanish Garlic Soup) Recipe is an absolute must-try. This traditional Spanish soup is beautifully simple yet packed full of incredible flavor, bringing together the earthy richness of garlic, the smoky depth of paprika, and the satisfying texture of tender bread in a savory broth. It’s the kind of soul-soothing dish that feels like a hug in a bowl, perfect for chilly evenings, quick family dinners, or whenever you want something truly heartening without fuss. Let me take you through every step so you can bring this beloved Spanish classic right to your kitchen table!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this Sopa de Ajo (Spanish Garlic Soup) Recipe is how the ingredients are simple yet carefully chosen to create a perfect harmony of flavors and textures. Each component plays a vital role—from the garlic that infuses the broth with warmth, to the stale bread that thickens and gives body to the soup, and the eggs that add a silky richness.
- 1/4 cup olive oil: A high-quality olive oil is essential as the base to gently sauté the garlic and infuse the soup with lush flavor.
- 8 to 10 large cloves garlic, very thinly sliced: Thin slices allow the garlic to cook evenly and release its aromatic sweetness without bitterness.
- 4 ounces stale bread, torn or thinly sliced: Using stale bread helps it soak up the broth perfectly and adds heartiness to the dish.
- 1 tablespoon smoked paprika (pimentón): This smoky spice is the star of the show, lending that signature Spanish taste and vibrant color.
- 6 to 7 cups chicken stock or vegetable broth: The rich liquid base that supports all the flavors and softens the bread beautifully.
- 4 large eggs, whisked: Whisking the eggs creates delicate ribbons that give the soup a silky texture and extra protein.
- Fine sea salt and freshly ground black pepper, to taste: These seasonings balance and enhance every element for a perfectly seasoned bowl.
How to Make Sopa de Ajo (Spanish Garlic Soup) Recipe
Step 1: Sauté the Garlic and Bread
Begin by heating the olive oil in a large stockpot over medium heat. Add the very thinly sliced garlic and gently sauté it for 2 to 3 minutes until it is aromatic and just turning golden – be watchful not to burn it, as that could introduce bitterness. Next, stir in the smoked paprika, letting its smoky aroma bloom, then add the torn or sliced stale bread to the pot. Toss everything to coat the bread evenly in the flavored oil and continue cooking for another 3 minutes, stirring frequently so the bread soaks up all the garlicky goodness.
Step 2: Simmer the Soup
Pour in about 6 cups of the chicken stock or vegetable broth and stir well to combine. Use a wooden spoon to gently break apart the bread pieces, allowing them to soak up the broth and soften. Bring the soup to a strong simmer where the flavors start to meld and develop beautifully into a comforting base.
Step 3: Add the Eggs
Now for a delicate technique that gives this Sopa de Ajo (Spanish Garlic Soup) Recipe its special texture. Create a slow circular whirlpool in the pot by stirring gently with your wooden spoon, then gradually pour in the whisked eggs in a thin stream. Continue stirring softly to encourage the eggs to cook evenly and form light, silky ribbons throughout the soup, creating that signature velvety finish.
Step 4: Season and Adjust
At this point, if you prefer a thinner soup, gently add up to one additional cup of stock until it reaches your desired consistency. Taste and season with fine sea salt and freshly ground black pepper. For an even more intense smoky flavor, a little extra smoked paprika can be sprinkled in. This careful seasoning adjustment ensures your soup hits just the right savory note that will keep you coming back for more.
Step 5: Serve and Enjoy
Ladle the soup into warm bowls and enjoy immediately while it’s still hot and fragrant. The aromas and textures will envelope you in comfort, making every spoonful truly memorable.
How to Serve Sopa de Ajo (Spanish Garlic Soup) Recipe
Garnishes
For a bit of extra flair and texture, try garnishing your soup with a few fresh parsley leaves for brightness or a sprinkle of extra smoked paprika for color. A drizzle of good olive oil on top can add an extra richness and sheen that elevates the presentation beautifully.
Side Dishes
This rustic soup pairs wonderfully with light, simple sides so it remains the star. Consider serving with a crisp green salad, roasted vegetables, or some Spanish charcuterie for a well-rounded meal that complements the smokiness of the soup.
Creative Ways to Present
If you want to impress guests, serve your Sopa de Ajo (Spanish Garlic Soup) Recipe in rustic bread bowls for an extra cozy touch. Alternatively, top it with a perfectly poached egg for a breakfast or brunch twist that adds richness and indulgence to every spoonful.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the soup in an airtight container in the refrigerator for up to three days. The bread will continue to absorb the broth, so the texture may thicken a bit, but it will still taste fantastic.
Freezing
Freezing this soup is possible but not ideal due to the bread’s texture which can become mushy. If you freeze, consider excluding the bread and adding fresh pieces when reheating. Store in a freezer-safe container for up to two months.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water when warming to loosen the consistency and revive the soup’s silky texture.
FAQs
Can I make Sopa de Ajo (Spanish Garlic Soup) vegetarian?
Absolutely! Simply use vegetable broth instead of chicken stock to keep the soup vegetarian without compromising flavor. The smoked paprika and garlic still create that authentic taste you’ll love.
What kind of bread works best?
Day-old or stale rustic bread with a sturdy crumb is ideal because it soaks up the broth without falling apart completely. Traditional crusty bread or country-style loaves work wonderfully.
Can I use fresh garlic instead of sliced?
Sliced garlic is recommended because it cooks gently and layers the flavor. Minced or crushed garlic will give a sharper taste and can become bitter if overcooked. Thin slices are key for that mellow sweetness.
Why is the whisked egg added slowly and stirred in a whirlpool?
This technique allows the egg to cook into delicate ribbons rather than scrambling, creating a smooth and silky texture in the soup that is a hallmark of this recipe.
Is smoked paprika essential?
Yes, smoked paprika (pimentón) gives the soup its distinctive smoky flavor and vibrant color. You can find it at most grocery stores or specialty spice shops. If you don’t have it, regular paprika can be a mild substitute but won’t deliver the same depth.
Final Thoughts
This Sopa de Ajo (Spanish Garlic Soup) Recipe is not just a meal; it’s an experience steeped in tradition, warmth, and pure deliciousness. Whether you’re a garlic lover or just looking for a soul-soothing soup with minimal fuss, this recipe delivers every time. I encourage you to dive in, savor the aromas as it simmers, and enjoy the comforting embrace of every bowl. Happy cooking!
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Sopa de Ajo (Spanish Garlic Soup) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional Spanish dish made with garlic, stale bread, smoked paprika, and broth, finished with delicate ribbons of egg. This hearty soup is perfect for a cozy meal and showcases the rich, smoky flavors of smoked paprika combined with the aroma of sautéed garlic.
Ingredients
Soup Base
- 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
Egg Mixture
- 4 large eggs, whisked
Seasoning
- 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 thinly sliced garlic and sauté 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. Then add the torn or sliced stale bread and toss to coat evenly in the garlic oil. Continue to cook for another 3 minutes, stirring frequently to toast the bread slightly.
- 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, allowing the bread to soak up the liquid and flavors.
- Add the eggs: 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, creating a silky texture.
- 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 more smoked paprika if desired to enhance the flavor.
- Serve: Ladle the hot, fragrant soup into bowls and serve immediately for the best taste and texture.
Notes
- Use stale bread for the best texture; it soaks up the broth without becoming mushy.
- Be careful not to burn the garlic as it will turn bitter and affect the soup’s flavor.
- Smoked paprika (pimentón) adds authentic smoky flavor; use sweet or hot depending on your preference.
- Vegetarian option: use vegetable broth instead of chicken stock.
- Serve immediately as the egg ribbons set best fresh and the bread will continue to absorb liquid over time.
