Spanish Garlic Soup

There’s something truly special about a bowl of Spanish garlic soup. Its simple yet profound flavors embrace you like a warm hug. The comforting aroma of gently sautéed garlic and the slight smokiness from paprika create an unforgettable experience.

I often find myself reaching for this recipe on chilly evenings. It’s a dish that feels both rustic and elegant, perfect for family dinners or even a quiet night in.

This Spanish Garlic Soup is a lifesaver on busy weeknights!

Here’s why it’s one of my absolute favorites:

• Incredibly Quick: You can have a bowl of pure comfort ready in about 40 minutes total.
• Simple Ingredients: Most items are pantry staples, making it super accessible.
• Big Flavor: That delicious garlic and paprika combo is just unbeatable.
• So Versatile: It’s hearty enough on its own or a perfect starter.

Spanish Garlic Soup Ingredients

The magic of this Spanish Garlic Soup truly lies in its humble ingredients. They come together beautifully. Think simple goodness creating something truly wonderful.

Extra Virgin Olive Oil: Our flavorful base. It helps toast the garlic perfectly.

Garlic: The star of the show! Thinly sliced for that gentle, fragrant flavor.

Stale, Crusty Bread: This soaks up all the yummy broth. It adds a lovely texture.

Sweet Smoked Paprika: Just a touch adds a beautiful color and smoky depth.

Chicken or Vegetable Broth: The liquid heart of our soup. It carries all the tastes.

Salt: Essential for bringing out all the flavors.

Saffron Threads (Optional): These add a gorgeous golden hue and a unique, subtle aroma.

Large Eggs: A classic topping for richness. They poach right in the soup!

Fresh Parsley: For a bright, fresh finish and a pop of green.

Substitutions and Tips

Don’t have stale bread? Day-old baguette or even sourdough works wonders. If you can’t find it, toast fresh bread until golden. Instead of chicken broth, vegetable broth keeps it vegetarian-friendly. A pinch of cayenne can add a little zip if you love spice! Remember, precise amounts are waiting for you on the recipe card below.

How to Make Spanish Garlic Soup

Making this delicious Spanish Garlic Soup is easier than you think. We’ll walk through it step by step. You’ll create a wonderfully aromatic and satisfying meal. Get ready for some easy cooking magic!

Sautéing the Garlic and Toasting the Bread

First, get your pot warm. Heat olive oil over medium heat. Add thinly sliced garlic. Cook until it’s golden brown. Watch it closely! You don’t want burnt garlic. It tastes bitter then. Next, add the bread pieces. Stir to coat them well. Toast them in the garlicky oil. Just a few minutes makes them nice and crisp.

Building the Flavor Base

Now, take the pot off the heat for a moment. This is important! Stir in the paprika. Do this quickly. About 30 seconds is perfect. It releases its lovely aroma. Then, pour in the broth. Add salt too. If you have saffron, toss it in now. This liquid is our flavor foundation.

Simmering and Melding Flavors

Return the pot to the heat. Bring the soup to a gentle boil. Then, turn the heat down low. Let it simmer softly. About 15 to 20 minutes is ideal. This lets all the delicious flavors meld together. Taste the soup. Add more salt if needed. It should taste just right by now.

Poaching the Eggs

Time for the eggs! You have two easy options. You can crack eggs directly into the simmering soup. Space them out evenly. Cook for 3 to 4 minutes. Just until the whites are set. The yolks should still be runny. Or, ladle soup into bowls first. Crack an egg into each bowl then. Bake them at 375°F. Cook until eggs are set.

It’s rare for me to have leftovers of this fantastic Spanish Garlic Soup. It just disappears so quickly! But if you do manage to save some, proper storage is key. You’ll want to let the soup cool down completely. Then, transfer it into an airtight container. It should keep nicely in the refrigerator for about 3 to 4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop. Avoid microwaving if possible. Microwaving can sometimes make the bread a bit too soft. For best results, reheat until it’s warmed through. Add a splash more broth if it looks a little thick.

Tips for Success with Spanish Garlic Soup

• Use a good quality olive oil for maximum flavor.
• Never let the garlic burn while sautéing.
• Stale bread absorbs broth better than fresh.
• Paprika loses its color and flavor if cooked too long.
• Taste and adjust salt before serving.
• Poached eggs add richness; don’t overcook them.

Kitchen Tools You’ll Need for Spanish Garlic Soup

• Large pot or Dutch oven (for stovetop simmering).
• Sharp knife (for slicing garlic).
• Cutting board.
• Ladle (for serving).
• Oven-safe bowls (if baking eggs).

Serving Suggestions for Spanish Garlic Soup

• A simple green salad is a refreshing partner.
• Crusty bread is perfect for dipping.
• A dry white wine complements the flavors splendidly.
• Garnish with extra parsley for freshness.

Frequently Asked Questions

Can I make Spanish Garlic Soup ahead of time?

Yes, you absolutely can. Prepare the soup base up to step 7. Let it cool completely. Store it in an airtight container in the fridge. Reheat gently on the stove before adding the eggs. This makes your Spanish Garlic Soup even easier for busy days.

What kind of bread is best for this soup?

Stale, crusty bread works like a charm. Think day-old baguette or a rustic country loaf. It holds its structure well in the broth. This ensures you get that perfect bite without it turning mushy. A good, hearty bread makes this Sopa de Ajo truly shine.

How can I make this recipe vegetarian?

It’s already quite vegetarian-friendly! Simply substitute the chicken broth with vegetable broth. Then, ensure your bread doesn’t contain any animal products. This simple swap keeps the delicious flavors intact. Your garlic soup will be perfectly meat-free.

What if I don’t want to poach eggs in the soup?

No problem at all! You can easily skip the eggs if they aren’t your thing. The soup is wonderfully satisfying on its own. Alternatively, serve it with a side of crusty bread for dipping. You could also top it with a dollop of plain yogurt or sour cream for extra creaminess.

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