Spanish Garlic Soup

This authentic Spanish garlic soup, known in Spain as Sopa de Ajo, is a deeply comforting and rustic dish that has been warming hearts and souls for centuries. Made with simple pantry ingredients including roasted garlic, smoky paprika, crusty stale bread, and a rich chicken broth, this humble yet incredibly flavorful soup is finished with a perfectly poached egg that adds a luxurious richness to every bowl. Ready in just 30 minutes and packed with bold Spanish flavors, this easy Spanish garlic soup recipe is the ultimate cozy lunch for any day of the week.

⏱Prep Time

5 minutes

⏱Cook Time

25 minutes

⏱Total Time

30 minutes

🥘 Servings

2 Serving

Ingredients

  • 8 garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot paprika (optional)
  • 4 cups chicken broth
  • 2 thick slices of stale crusty bread, torn into chunks
  • 2 large eggs
  • Salt and black pepper (to taste)
  • Fresh parsley for garnish
  • Extra smoked paprika for garnish

🍽 Serving Suggestion

Serve the breakfast burrito with fresh salsa, avocado slices, or a side of fruit for a complete and satisfying breakfast.

Nutrition (Approximate)

Calories: 340 kcal        Protein: 16 g
Carbohydrates: 28 g        Fat: 18 g

Instructions

  1. Heat the extra virgin olive oil in a medium saucepan over medium heat.
  2. Add the thinly sliced garlic and cook slowly for 3–4 minutes, stirring frequently, until golden and fragrant — be careful not to burn it.
  3. Add the smoked paprika and hot paprika and stir for 30 seconds until the spices bloom in the oil.
  4. Add the torn crusty bread chunks and stir to coat them in the garlic and paprika oil for 1–2 minutes.
  5. Pour in the chicken broth and stir well to combine.
  6. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the bread softens and thickens the broth slightly.
  7. Season generously with salt and black pepper to taste.
  8. Create two small wells in the soup and carefully crack one egg into each well.
  9. Cover the pan and poach the eggs in the soup for 3–4 minutes until the whites are set but the yolks are still runny.
  10. Ladle the soup into deep bowls making sure each bowl gets one poached egg.
  11. Garnish with fresh parsley and a sprinkle of smoked paprika and serve immediately.

⭐ Tips

  • Use stale bread for the best texture — fresh bread will make the soup too mushy
  • Cook the garlic slowly over low heat to avoid burning which makes it bitter
  • Use smoked paprika for the most authentic Spanish flavor
  • Break the egg yolk into the soup just before eating for a rich and creamy broth