Spanish garlic soup, or sopa de ajo, is a richly flavorful soup that can be made in just 30 minutes with a few simple ingredients! This classic Spanish comfort food is made by combining bread, eggs, and garlic in a perfectly seasoned broth. It's one of those soups that tastes delicious any time of year!
Sopa de Ajo Recipe
Garlic soup is a classic recipe that has been a beloved staple in Spanish households for generations. Each spoonful offers a delightful combination of rich garlic-infused broth and hearty bread.
Best of all, it's made with just a few simple ingredients that are easy to keep on hand. A rich and flavorful soup you can make in 30 minutes? Sign me up!
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🌎 Origin
Sopa de ajo, or 'soup of garlic,' is a traditional dish from Spain that is believed to have originated in the region of Castilla y León. It was a humble peasant dish made with simple ingredients that were easily accessible at the time.
Sopa de ajo made use of stale bread and garlic, which were readily available. The soup provided sustenance and warmth, especially during the colder months.
Variations of sopa de ajo can differ from region to region in Spain. Some versions include the addition of other ingredients like chorizo, beans, or vegetables. Each region has its own twist on the recipe, but the essence of the soup remains the same—a delicious and satisfying garlic broth!
🥘 Spanish Garlic Soup Ingredients
For such a delicious soup, there's a surprisingly short list of ingredients. The sherry can be omitted, but it does add a lovely depth of flavor.
- French Bread - 5 cups of French bread (here's my French bread recipe if you want to make your own). Day-old bread works best, and it should be cut into cubes like croutons.
- Olive Oil - ¼ cup of extra virgin olive oil (plus 1 tablespoon for the croutons).
- Garlic Cloves - 6 cloves garlic (sliced, but not too thin).
- Dry Sherry - 2 tablespoons of dry sherry. You can leave this out if preferred.
- Smoked Paprika - 1 ½ teaspoons of smoked paprika or regular paprika.
- Chicken Broth - 6 cups of chicken broth or stock or a chicken broth substitute (plus more as needed).
- Salt & Pepper - ¼ teaspoon of both salt & pepper (to taste).
- Eggs - 4 large eggs (beaten).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Spanish Garlic Soup
The simplicity of this soup is one of the best things about it! To get started, you'll need your measuring utensils, a baking sheet, a large stockpot, and a wooden spoon or spatula.
One batch of this soup makes 4 hearty servings. You can scale the recipe up as needed as long as you have an extra large pot!
Make The Croutons
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
- Toss bread with oil. Pour 5 cups of French bread cut into cubes out onto the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread the bread cubes out into a single layer.
- Bake. Bake the cubed bread until it is lightly browned and crispy, about 15 minutes.
Sopa de Ajo
- Cook the garlic. Meanwhile, heat ¼ cup of olive oil in a large stock pot over medium heat. Add the thinly sliced 6 cloves garlic and 2 tablespoons of dry sherry. Cook and stir until the garlic is slightly golden and fragrant but not brown and the alcohol has cooked off (1-2 minutes).
- Simmer. Stir in 1 ½ teaspoons of smoked paprika and cook for another minute. Then, pour in 6 cups of chicken broth and bring to a boil before reducing the heat to medium. Simmer for 10 minutes.
- Add toasted bread. Season with ¼ teaspoon of both salt & pepper to taste, then stir in ¾ of the toasted bread (reserve the rest for serving).
- Add egg ribbons. Drizzle the 4 large beaten eggs into the pot while you stir slowly to create ribbons of egg in the soup. Taste and adjust seasoning as needed, then garnish with the remaining croutons and serve.
Sopa de ajo can be served as the main course or as a starter for more Spanish recipes. It would be amazing alongside a steaming bowl of Spanish mussels! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Don't slice the garlic too thin, or it can burn!
- You can omit the sherry completely if you don't have it or prefer not to cook with alcohol.
- If you prefer poached eggs in your soup rather than ribbons, you can use the back of a ladle to make divots in the bread that has floated to the top of the soup. Crack the eggs directly into each divot and put a lid on the pot. Let it cook for 2-3 minutes or until the egg whites have cooked and the yolks are firmer but not hard.
🥡 Storing & Reheating
Sopa de ajo is best served fresh, but you can store the leftovers in an airtight container in the fridge for 3-4 days.
Reheating Spanish Garlic Soup
Reheat your garlic soup in a pot on the stovetop over medium heat, stirring occasionally.
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❓ Recipe FAQs
Yes! The amount of garlic used can be adjusted according to suit your personal taste. If you prefer a milder flavor, you can reduce the amount of garlic, while garlic enthusiasts can add more for a bolder taste.
Spanish garlic soup is not typically spicy. However, some recipes may include a pinch of paprika or cayenne pepper to add a subtle kick. The level of spiciness can be adjusted based on your personal preference.
Traditional Spanish garlic soup is made with day-old bread, typically stale and/or toasted. The bread adds thickness and texture to the soup as it soaks up the flavorful broth.
😋 More Tasty Soups Recipes
- Broccoli Cauliflower Soup - This vegetable-packed soup is surprisingly rich and cheesy!
- Tomato Rice Soup - Tomato rice soup is a classic comfort food that always hits the spot.
- Corn Soup - This savory and rich corn soup tastes fabulous with buttered bread!
- Instant Pot Chicken Soup - A quick and hearty chicken soup infused with aromatic spices and tender chunks of vegetables!
- Creamy Duck & Wild Rice Soup - This soup is a creamy blend of succulent duck and earthy wild rice!
- Vegetable Beef Soup - A robust combination of tender beef and a rainbow of vibrant vegetables!
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📖 Recipe Card
Spanish Garlic Soup
Ingredients
- 5 cups French bread (cubed)
- ¼ cup olive oil (extra virgin, plus 1 tablespoon for the croutons)
- 6 cloves garlic (sliced, not too thin)
- 2 tablespoon dry sherry
- 1 ½ teaspoon smoked paprika (or regular paprika)
- 6 cups chicken broth (or stock, more as needed)
- ¼ teaspoon each, salt & pepper (to taste)
- 4 large eggs (beaten)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
- Bake the cubed bread until it is lightly browned and crispy, about 15 minutes.
- Meanwhile, heat ¼ cup olive oil in a large stock pot over medium heat. Add the thinly sliced 6 cloves garlic and 2 tablespoon dry sherry. Cook and stir until the garlic is slightly golden and fragrant but not brown and the alcohol has cooked off (1-2 minutes).
- Stir in 1 ½ teaspoon smoked paprika and cook for another minute. Then, pour in 6 cups chicken broth and bring to a boil before reducing the heat to medium. Simmer for 10 minutes.
- Season with ¼ teaspoon each, salt & pepper to taste, then stir in ¾ of the toasted bread (reserve the rest for serving).
- Drizzle the beaten 4 large eggs into the pot while you stir slowly to create ribbons of egg in the soup. Taste and adjust seasoning as needed, then garnish with the remaining croutons and serve.
Notes
- Don't slice the garlic too thin, or it can burn!
- You can omit the sherry completely if you don't have it or prefer not to cook with alcohol.
- If you prefer poached eggs in your soup rather than ribbons, you can use the back of a ladle to make divots in the bread that has floated to the top of the soup. Crack the eggs directly into each divot and put a lid on the pot. Let it cook for 2-3 minutes or until the egg whites have cooked and the yolks are firmer but not hard.
- To store: Sopa de ajo is best served fresh, but you can store the leftovers in an airtight container in the fridge for 3-4 days.
- To reheat: Reheat your garlic soup in a pot on the stovetop over medium heat, stirring occasionally.
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