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A rustic brown bowl of traditional garlic soup with a poached egg, garnished with parsley and served with crusty bread.

Tasty Spanish Garlic Soup (Sopa de Ajo Castellana)

A truly comforting and rustic Spanish soup featuring copious amounts of golden garlic, crusty day-old bread, rich broth, and smoky paprika, perfect for a cold day or a flavorful, hearty starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1/4 cup Olive oil extra virgin
  • 10-12 cloves Garlic thinly sliced
  • 4 cups Chicken or Vegetable Broth low sodium preferred
  • 4 slices Day-old rustic bread about 1-inch thick, torn or cubed (e.g., baguette or country bread)
  • 1 tbsp Smoked Paprika sweet or hot (pimentón de la Vera)
  • 1/2 tsp Ground Cumin optional, for added depth
  • to taste Salt
  • to taste Freshly Ground Black Pepper
Optional Enrichments & Garnish
  • 2 large Eggs whisked, for a richer soup
  • 1 tbsp Sherry Vinegar for brightness
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Cutting board
  • Knife
  • Whisk

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the thinly sliced garlic and sauté gently for 3-5 minutes until golden and fragrant, being careful not to burn it (burned garlic becomes bitter).
  2. Add the torn or cubed day-old bread to the pot. Stir well to coat the bread in the garlicky oil. Cook for another 3-4 minutes, stirring occasionally, until the bread is lightly toasted and starts to absorb the oil. Stir in the smoked paprika and optional ground cumin, cooking for 30 seconds more until fragrant. Do not burn the paprika.
Cooking the Soup
  1. Pour in the chicken or vegetable broth. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the bread to soften and the flavors to meld. Stir occasionally to help break down the bread, which will naturally thicken the soup.
  2. Season the soup with salt and freshly ground black pepper to taste. If using eggs, crack them into a small bowl and whisk gently. Slowly drizzle the whisked eggs into the simmering soup while stirring constantly to create thin, flavorful strands of egg. Cook for 1-2 minutes until the egg is set.
Serving
  1. Stir in the optional sherry vinegar for a touch of acidity and brightness that perfectly balances the rich flavors. Ladle the hot soup into bowls.
  2. Garnish generously with fresh chopped parsley. Serve immediately and enjoy this rustic Spanish delight!

Notes

For a vegetarian version, simply ensure you use vegetable broth instead of chicken broth. The type of bread is crucial: day-old rustic bread (like a baguette or country loaf) works best as it absorbs the flavors without dissolving into a complete mush too quickly. You can also toast slices of bread separately and serve them on top of the soup as croutons for an extra crunchy texture, rather than adding them directly into the pot to soften.