Sopa de Ajo – Traditional Spanish Garlic Soup with Bold,

Discover the Comfort of Spanish Garlic Soup – A Warm Hug in a Bowl

Hey there! If you love cozy, soul-soothing dishes, then you’re going to adore this Spanish garlic soup recipe that I’ve fallen for recently. It’s simple, flavorful, and has that perfect rustic charm that makes you want to curl up with a bowl on a chilly day. I promise, once you try this, it might just become your new favorite comfort soup. Plus, it’s made with humble ingredients like garlic, smoky paprika, and crusty bread – nothing too fancy, but so delicious!

Nutritional Benefits of This Garlic Soup

Let me share why this Spanish garlic soup is not only tasty but also a smart eat. Garlic, as you may know, is packed with antioxidants and has amazing immune-boosting properties – perfect for keeping those pesky colds at bay! Plus, the olive oil adds heart-healthy fats that support good cholesterol. Using broth keeps it light on calories but rich in flavor. And the eggs? They give a nice protein boost to keep you satisfied. So, it’s a bowl that’s comforting and kind to your body.

Adaptable Variations You’ll Love

• Vegetarian Swap: Use vegetable broth instead of chicken broth to make it completely vegetarian without losing any flavor.
• Spice It Up: If you enjoy a bit of heat, add a pinch of cayenne pepper or some fresh chili flakes along with the smoked paprika.
• Cheesy Twist: For an indulgent touch, sprinkle grated Manchego or Parmesan on top before serving.
• Gluten-Free Option: Swap the stale bread cubes for gluten-free bread or crispy chickpeas for crunch.

Easy Step-by-Step Spanish Garlic Soup Recipe

Ingredients

• 8–10 garlic cloves, thinly sliced
• 4 tablespoons olive oil (plus extra for toasting bread)
• 4 cups chicken or vegetable broth
• 4–5 slices of stale rustic bread, cut into cubes
• 1–2 teaspoons smoked paprika (preferably Spanish pimentón)
• 2 large eggs
• Fresh parsley, chopped (for garnish)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the thinly sliced garlic and sauté gently until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic!
2. Meanwhile, in a separate skillet, heat a little olive oil and toast the bread cubes until they are crisp and golden all over. Set them aside once done.
3. Add the smoked paprika to the garlic and olive oil mixture. Stir quickly for about 30 seconds to release its wonderful smoky flavor, but watch it doesn’t burn.
4. Pour in the chicken or vegetable broth and bring the soup to a gentle simmer.
5. Add the toasted bread cubes to the simmering soup. Let them cook for about 10 minutes, so the bread softens and helps thicken everything up.
6. In a small bowl, lightly beat the eggs. To temper them, slowly add a ladle of hot soup into the eggs while whisking steadily. Then, stir this tempered egg mixture back into the soup. Cook gently over low heat, stirring constantly, until the soup thickens and becomes creamy. Important: Don’t let the soup boil now, or the eggs might curdle.
7. Taste and season the soup with salt and pepper according to your preference.
8. Ladle the soup into bowls, then top each serving with extra toasted bread cubes. Sprinkle with chopped fresh parsley and a little smoked paprika for a pretty, flavorful finish.
9. Serve it right away and enjoy the warmth and depth of this classic Spanish garlic soup!

Practical & Valuable Tips for the Best Spanish Garlic Soup

• Choosing Garlic: Use fresh, firm garlic cloves—they offer the best flavor and aroma.
• Toast Your Bread Well: Make sure the bread cubes are nicely toasted and crispy. They create a wonderful texture contrast.
• Tempering Eggs: Don’t skip the tempering step! It’s essential for smooth, creamy soup with no scrambled eggs floating around.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring frequently.
• Serving Suggestion: Pair this soup with a light salad or roasted vegetables for a complete, cozy meal.

Equipment Needed

Here’s what you’ll want to have handy:

• Large saucepan for cooking the soup
• Skillet or frying pan to toast the bread cubes
• Sharp knife for slicing garlic and bread
• Mixing bowl to beat eggs
• Whisk or fork for tempering eggs
• Ladle for serving
• Wooden spoon or heatproof spatula for stirring

Frequently Asked Questions

1. Can I use fresh bread instead of stale? Stale bread works best because it soaks up the broth without turning mushy. If using fresh bread, toast it well to help it hold its shape in the soup.
2. What’s the best type of smoked paprika? Spanish pimentón is ideal for authentic flavor, but if you can’t find it, a good quality smoked paprika will still give lovely taste.
3. Is this soup suitable for vegans? Yes, just use vegetable broth and skip the eggs, or try a plant-based egg substitute for creaminess.
4. How long does this soup keep? It’s best eaten fresh, but you can store leftovers in the fridge for up to 3 days. Reheat gently to keep the eggs from curdling again.
5. Can I add other herbs or spices? Absolutely! Thyme or a bay leaf added while simmering can add an extra layer of flavor.

Let’s Make It Together!

I hope you’re as excited to whip up this Spanish garlic soup as I am to share it with you! It’s truly one of those dishes that brings warmth and comfort no matter the season. When you try the recipe, please come back and tell me how it turned out. Better yet, pin this recipe on Pinterest so you can find it anytime you crave a bowl of hearty, smoky goodness. And don’t forget to share your own unique twists—I’d love to hear all about them!