Few dishes embody rustic Spanish comfort quite like Sopa de Ajo, also known as Spanish Garlic Soup. It’s simple, humble, and deeply flavorful—born from just a few pantry staples: garlic, olive oil, paprika, broth, and bread.
Whether enjoyed as a cozy winter meal or a late-night comfort dish, this bowl captures the essence of Spanish home cooking: minimal ingredients, maximum heart.
Table of Contents
Why you’ll love this Spanish Garlic Soup
This soup proves that simplicity can be the most satisfying kind of cooking.
- Ready in under 30 minutes
- Uses basic pantry ingredients
- Rich in flavor, light on effort
- Cozy, hearty, and perfect for cold evenings
- Budget-friendly and nourishing
- Naturally vegetarian (or easily adapted for vegan diets)
I first came across Sopa de Ajo while working on European-inspired comfort dishes like my Carne Guisada Recipe. What drew me in was the way it transforms something as simple as garlic into the heart of an entire meal. After a few tries, I realized it’s not just a soup—it’s a ritual.
Ingredients you’ll need
This recipe relies on balance—each ingredient adds a layer of depth and warmth.
Main Ingredients
- ¼ cup olive oil – the foundation of flavor
- 8 to 10 large cloves garlic, very thinly sliced – aromatic and golden
- 4 ounces stale bread, torn or thinly sliced – the rustic thickener
- 1 tablespoon smoked paprika (pimentón) – the soul of the soup
- 6 to 7 cups chicken stock or vegetable broth – brings everything together
- 4 large eggs, whisked – creates silky ribbons in the broth
- Fine sea salt and freshly ground black pepper, to taste – essential seasoning
Optional Add-ons or Substitutes
- Add a dash of sherry vinegar for a tangy finish.
- For a vegan version, skip the eggs or use tofu ribbons.
- Add spinach or kale for a more substantial meal.
- Use sourdough or rustic French bread for better texture.
- For extra richness, top with grated Manchego or Parmesan cheese.
Step-by-step instructions
This soup comes together quickly but rewards patience and care.
- Infuse the oil: In a large pot, heat olive oil over medium-low heat. Add sliced garlic and cook slowly until golden but not burnt—about 3–4 minutes. The aroma will be nutty and fragrant.
- Toast the bread: Add torn pieces of bread to the pot, tossing in the garlicky oil. Stir for 2–3 minutes until lightly toasted.
- Add paprika: Sprinkle smoked paprika over the bread and stir constantly for 30 seconds to bloom the spice.
- Add broth: Pour in chicken or vegetable stock, stirring to combine. Bring to a gentle simmer and cook for 15 minutes, allowing the bread to soften and thicken the soup slightly.
- Finish with eggs: Slowly drizzle whisked eggs into the simmering soup while stirring constantly, creating delicate ribbons (similar to egg drop soup).
- Season and serve: Taste and adjust salt and pepper. Serve hot, garnished with fried garlic slices or fresh parsley if desired.
Quick reminders:
- Don’t rush the garlic—slow cooking prevents bitterness.
- Smoked paprika gives the signature Spanish flavor.
- Whisk eggs in gradually for beautiful texture.
- Use stale bread; fresh bread can make it gummy.
This layering of humble ingredients reminds me of the rustic simplicity in my Bruschetta Bar—both prove that garlic, bread, and olive oil can create magic.
Expert tips for success
- Use high-quality olive oil—it’s the backbone of flavor.
- Stale bread absorbs broth better and gives a perfect texture.
- Bloom paprika off heat to avoid bitterness.
- Add the eggs slowly to maintain delicate ribbons.
- For smoky depth, use Spanish smoked paprika (pimentón de la Vera).
- Serve immediately—this soup tastes best fresh and hot.
If you enjoy deeply comforting, Old-World recipes, this soup pairs beautifully with something hearty like my Garlic Parmesan Dinner Rolls for dipping.
Serving suggestions
Sopa de Ajo is the ultimate cozy starter or light dinner.
- Serve with a drizzle of extra virgin olive oil on top.
- Add a poached egg instead of whisked eggs for a more luxurious touch.
- Sprinkle with grated Manchego cheese or toasted almonds.
- Pair with a crisp side salad or roasted peppers.
- Finish with crusty bread to soak up every drop.
For dessert, a warm, elegant dish like my Baked Pears makes the perfect sweet follow-up to this savory soup.
Storing and reheating
This soup keeps beautifully for a few days, deepening in flavor over time.
How to store it
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze up to 2 months (without eggs) for best texture.
- Reheat with a fresh drizzle of olive oil before serving.
How to reheat it
- Warm gently on the stovetop over low heat.
- Add a splash of broth or water if it thickens too much.
- Avoid boiling once eggs are added to preserve their delicate strands.
It’s the kind of soup that gets better with a bit of rest—just like most rustic European recipes.
Nutrition information (per serving)
Calories: 290 | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 780mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Iron: 1mg | Calcium: 40mg
Frequently asked questions
Can I make this soup vegan?
Yes—skip the eggs and add more bread or a splash of plant-based cream for body. Vegetable broth keeps it completely plant-based.
What kind of bread works best?
Use stale rustic bread such as sourdough or country loaf. The dense crumb holds its shape and creates the perfect texture.
Can I add meat or protein?
Traditionally, Sopa de Ajo is vegetarian, but adding chorizo or shredded chicken can make it heartier.
Final thoughts
Sopa de Ajo is proof that some of the world’s best recipes come from simplicity. Every ingredient serves a purpose—garlic for warmth, bread for body, paprika for soul. The result is a bowl that’s rustic, rich, and comforting without ever being heavy.
Whenever I make it, I’m reminded of the heart behind European comfort food. It’s humble, generous, and built on care. Just like my Carne Guisada Recipe, this soup speaks of slow mornings and shared meals, reminding us that good food doesn’t have to be complicated.
- Use patience with your garlic—it makes or breaks the dish.
- Keep your bread rustic for the best texture.
- Serve it hot, fresh, and with love—just as it’s been done in Spanish kitchens for centuries.
Spanish Garlic Soup (Sopa de Ajo)
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium‑low heat. Add the thinly sliced garlic and cook slowly for 3–4 minutes until golden and fragrant (avoid burning).
- Add the torn or sliced stale bread to the pot and stir for 2–3 minutes to let it soak up the garlic oil and toast lightly.
- Sprinkle the smoked paprika over the bread, stirring constantly for about 30 seconds to bloom the spice and release its aroma.
- Pour in the broth (vegetable or chicken) and bring the soup to a gentle simmer. Let it cook for about 15 minutes so the bread softens and infuses the broth.
- Slowly drizzle the whisked eggs into the simmering soup while stirring constantly to create delicate egg ribbons (like egg‑drop soup).
- Season the soup with fine sea salt and freshly ground black pepper to taste. Remove from heat.
- Ladle the soup into bowls and serve hot. Optionally, drizzle a bit more olive oil on top or garnish with chopped parsley, a poached egg, or grated Manchego cheese.
Nutrition
Notes
- This recipe can be made vegetarian or vegan by using vegetable broth and omitting or replacing the eggs.
