Healthy Spanish garlic soup, Sopa de Ajo. A humble recipe using 7 simple ingredients, ready in 15 minutes from start to finish. The most nourishing bowl of healthy restorative soup.
This soup saved my life. Twice.
That should be a good enough intro to just scroll on down to the recipe and get cooking, but I guess I should offer some context.
I fell madly in love with this soup in Spain almost 2 years ago. My sisters and I had just begun our Camino de Santiago adventure (a 500-mile hike across Spain) and had successfully climbed up and over the Pyrenees mountains. It was pouring rain, cold, and foggy, and our bodies were crying in exhaustion and pain. The guidebooks said the walk that day should take around 4 or 5 hours, it took us 8. It was brutal.
After long hot showers and a nap that felt more like a 40 minute medically induced coma, we decided to forego the traditional pilgrim meal at the albergue (hostel). Instead, we wobbled across the street to the only other option in town, the Hotel Roncesvalles. Luxury for our budget, but a quiet hotel meal sounded just perfect.
I was freezing cold, so tired, and legitimately I don't think I have ever felt hunger on this level before. We ordered quickly, a big meal. A bottle of wine, bread, olives, a big salad, garlic soup, and entrees of local fish, rice, and vegetables.
The salad was good, the wine was better, the soup was everything.
The Spanish garlic soup saved my life.
It was piping hot, smokey, and garlicky. Bold, brazen and rejuvenating.
The second time I had this life-saving soup was on our most recent Camino adventure (we are doing the hike in 100 mile increments yearly). It was our first day on the trail. A beautiful day, idyllic really. By the time dinner rolled around I was not only exhausted and starving but this time I also felt a little cold coming on. I had a low grade fever, chills, and sniffles. This was not the ideal condition to begin a 100-mile hike. I kept thinking to myself, how am I going to get through this? Then the soup arrived, in a huge bubbling terracotta terrine.
I was saved.
I woke up the next day healthy as a horse.
Garlic soup saved my life. Twice.
When I returned from Spain I had to figure out how to make this soup. The testing phase was long, I needed to get it to “save your life” perfection.
I did it.
As I was researching traditional Spanish garlic soup I came across an article that mentioned that Sopa de Ajo is traditionally eaten in the morning on Good Friday, and that just seems so right. This restorative soup served on a solemn holy day. I love it even more.
Traditionally the soup is prepared by sauteing a lot of garlic in really good (preferably Spanish) olive oil and smoked paprika. Spanish smoked paprika is an absolute necessity here. Then day old stale bread is added to the soup, and 2 whisked eggs. Think of a smokey, bread-ey, egg drop soup. A magical alchemy of simple ingredients.
I switched things up a bit in my version because I don't love the texture of soggy bread. Turning day-old bread into croutons is just as easy, and a crunchy paprika crouton on top of this garlic soup is heaven.
Simple, ready in 15 minutes, and I promise you it is amazingly delicious, nourishing, restorative, and in some cases – life-saving.
I sure hope you try this one.
xxxx
Spanish Garlic Soup
Ingredients
- 1/4 cup olive oil
- 8 cloves garlic, sliced (not too thin)
- 1/4 tsp salt
- 2 tsp smoked paprika
- 2 tbsp white wine
- 4 cups chicken stock (or vegetable)
- 2 large eggs, beaten
Homemade Croutons
- 1 cup bread, sliced into cubes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
Instructions
Croutons
- Preheat oven to 350°
- Toss bread cubes with olive oil, paprika, and salt. Spread out in single layer on baking sheet.
- Bake for 15 minutes or until browned. Allow to cool and set aside. (If you have extra they will keep well in a sealed container for up to 1 week)
Garlic Soup
- In a large pot over medium-low heat, add olive oil and garlic. Slowly simmer garlic until fragrant – but not brown- for 3 minutes. Add salt and wine, cook to burn off alcohol for an additional 2 minutes.
- Add paprika, stir well to combine. The aroma will be intoxicating.
- Add chicken stock (or vegetable or even water will work) bring to a boil, reduce heat, and simmer for 10 minutes.
- In a small bowl whisk 2 eggs, slowly drizzle the eggs into the soup and cook for 2 minutes.
- Serve immediately, piping hot, with a few croutons on top.
Notes
- Chicken broth, vegetable broth, or even water will work
- Your garlic should be sliced on the thicker side, you don't want it to burn
Ron says
Recipe looks lovely! Is the smoked paprika you used dulce or picante? Can it work with both or the original recipe calls for one of them?
Abra Pappa, MS, CNS, LDN says
Hi Ron, The smoked paprika is dulce, the original recipe is not spicy at all, only perfectly smokey. However, if you like spice a pinch of picante would be lovely.
Ron says
Thank you! I’ll give it a go. I have a terrible cold and i think it’ll help 🙂
Tony May says
Excellent
Sharon Owen says
I thought I’d pop noodles in it instead of croutons, amazing lunch treat. 😁
Abra Pappa, MS, CNS, LDN says
Amazing idea!
Christy says
I’m slightly embarrassed to admit how much I have made this soup since I found this recipe in March. I’ve shared it with others as well! It’s perfection! So simple and soooo comforting. Thanks for sharing!! Making it now ..AGAIN as I type this. Lol
Abra Pappa, MS, CNS, LDN says
haha! I love it! Keep making it and enjoying it, this brings me so much joy!
Geraldine DeFelice says
Wow, Nathan really has some issues. Cant believe how rude peiple are I have been searching for a recipe of garlic soup for years, since an old restaurant closed in my neighborhood years ago. This sounds just like it. Thanks, I will try this week.
And great grace on answering Natha .
Abra Pappa, MS, CNS, LDN says
🙂
Malcolm roberts says
This garlic soup is amazing.Not only tasting great but dropping my BP I’m sure.Also went with your suggestion of croutons.Using some ciabbata cubed,(had started to go mouldy).Turned out delicious,put a bit more leftover wine in,but limited the dulce paprika to 1.5 teaspoons.(I know how strong the real Spanish stuff is)..Will be making this regularly during our cold British winters.
Abra Pappa, MS, CNS, LDN says
Oh for sure this soup would be considered “medicinal” in my book! Yes, the real Spanish smoked paprika is a serious flavor bomb, but in a good way 🙂
Alan Lee. says
Sounds like Nathan really needs plenty of garlic soup to bring his blood pressure down !
Patty Kohinski says
Although I’ve been finding & making new recipes I’ve found online for over a decade — I have never left a review. It’s not to be rude to the posters of the recipes,… just the time factor. 🙂 YOU just broke my never reviewing. I had to make the time for this. THIS soup was AMAZING!!!! I am so thankful you shared this recipe. It’s definitely now going to become a new regular in the dinner rotation at our home. Simply amazingly delicious!!!
Abra Pappa, MS, CNS, LDN says
Patty you made my day! I can’t thank you enough for taking the time to come over here and share your review of the garlic soup. I adore this recipe and am so so glad it made its way into your kitchen. yay!
David Micetic says
Wow this is amazing. I made this this evening after my wife went to bed and thought for sure she would wake up to the intense garlic and paprika scent. This is an amazing soup I’ll make again and again.
Abra Pappa, MS, CNS, LDN says
Did you save her any? 🙂
lyn wood says
Lovely recepie, thank you. I live in southern spain and garlic soup is a thing here too , however they tend to do the eggs like poached in the broth, whole egg cracked into the soup, lovely that way too, depending on degree of hunger = how many eggs per serving I suppose.
Abra Pappa, MS, CNS, LDN says
That sounds divine, I may try that tonight! In that case I would maybe like the bread cooked into the soup (the traditional way) rather than croutons.
Josie says
After reading Nathan’s “lovely” comment I will definitely make this! I would rather do it the traditional way instead of making croutons. Can you tell me exactly how the bread is normally incorporated into the soup?
Abra Pappa, MS, CNS, LDN says
Hi Josie,
Hahha, yes it was lovely 🙂 Sure so traditionally the bread is added after the garlic and then cooked with the rest of the ingredients. It gets very soggy (obviously) and thickens the soup. The bread should be day old and torn into bite-size pieces.
Kelli says
Made this on Christmas Eve last year as a starter. Everyone loved it, making it again this year. Now a tradition! So good and just makes you feel healthier eating it.
Abra Pappa, MS, CNS, LDN says
Yay!! This warms my heart knowing this recipe is a family tradition. Thanks so much for sharing Kelli!!
Lindsay F. says
This has become one of my go-to’s as a vegetarian for fall or spring colds. Perfect with my homegrown eggs drizzled in. I love to garnish with fresh cilantro, I’ll often sneak a touch of tomato sauce or fresh tomatoes to bring the acid when I don’t have white wine. Finally, it often is the base of my matzo ball soup—the balls are balanced out by the flavorful broth.
Abra Pappa, MS, CNS, LDN says
Lindsay, using this garlic soup as the base for matzo ball soup is a revelation!! I can’t wait to try that. Thank you so much for taking the time to share how much you love this recipe, it truly makes me so happy!
Kim says
What kind of white wine
Abra Pappa, MS, CNS, LDN says
I prefer to use a Spanish white like an Albarino. Or a crispy dry white wine would work.
Nathan says
I love the recipe, I wish you would leave out your narcissistic story. I hate when people do the stuff online, they tell the whole story about the time that they wrap themselves up in a cloth or a scarf in the winter of Spain. It’s retarded and stupid just please for the love of God moving forward, just tell the recipe. I don’t give a shit if you were cold on a cold winters Spanish night. So don’t be a storyteller, just write the recipe.
Abra Pappa, MS, CNS, LDN says
OMG you are a charmer Nathan! Thank you for your very sweet comment. There are 2 very important things you need to know:
1) Something called SEO necessitates written content, without my “narcissistic story” you would have never found this AMAZING RECIPE that you LOVED
2) There is a handy “jump to recipe” button at the top of every post, you could have simply skipped right past all of my awful storytelling that you didn’t give a shit about.
Greg says
I loved the story and I love Spain. Good build up to a good soup!
Abra Pappa, MS, CNS, LDN says
Thank you Greg!!
Alison Heeres says
Your response to Nathan is perfect. Go forth with light. Xoxo- fellow chef who gets bullshit reviews for bullshit things.
Abra Pappa, MS, CNS, LDN says
Ha! Thanks for the support Alison 🙂
Allen says
Wow, Nathan. What a humorless dead soul you are.
Amira says
Wow, that was really a fine response with a language that my mom wouldn’t tolerate!
Just a point: this is HER blog; you don’t like it – the internet is full of other blogs/recipes, that will fit your desires. Go there and keep your nasty personality there.
Leanne Thomas says
This soup was delicious. And it was so easy. Thanks!
Abra Pappa, MS, CNS, LDN says
Yay! So glad you enjoyed it!
Lynsey Savilly says
This recipe was linked on a “30 Soups for Fall” list that I stumbled across and as soon as I saw it I was in the kitchen 10 minutes later whipping it up… and ohmigod. Delicious. Heartwarming, flavourful and mood boosting. This is a forever recipe.
Paul Busman says
I had Sopa de Ajo in Madrid MANY years ago– 1972. A soup with garlic as a major ingredient? I was muy emocionado! Unfortunately, I ended up muy decepcionado.First of all, it was a nearly flavorless, watery soup which looked like nothing more than used dishwater. Worst of all, there was a poached egg floating on the surface– I’m not a big fan of eggs. I tried it in another resturant with the same results. I recently thought of it and figured that Google knew of better recipes. I was surprised at the variety of recipes. Yours looks excellent so I’ve printed it and will try it very soon.
Abra Pappa, MS, CNS, LDN says
I am sad to report that I too had many TERRIBLE versions of Sopa de Ajo in Spain, but when it is done well it is SUPERB! I hope you love this reicpe. It’s definitely a shift from the traditional, I didn’t love the bread in the soup I prefer the croutons and truly good quality paprika is going to make a big difference! Let me know how it turns out.
Lola Chaplin says
Thank you so much, feeling crummy with a summer cold and made a batch already feeling better.
Takes me back to Spain.
Abra Pappa, MS, CNS, LDN says
Yay!! The magic of Spanish Garlic Soup lives on 🙂
Victoria Holmes says
I had this soup in Spain many many years ago! And thanks to your recipe, I just recreated it today. It is the most amazing thing ever 😍
AbraPappa says
My favorite comment ever! Nothing makes me happier than when food can transport us back to a travel experience. Thanks for jumping over and sharing Victoria!!
Shadie says
Howdy! I cannot wait to try this. I had this soup years ago from a restaurant called Dali in Massachusetts- absolutely love it! Weather’s getting very cold so it is DEFINITELY time to make this soup. What kind of Spanish vino would you recommend? Not sure if we can get the Senorio De Huedas (as shown in your picture) here.
AbraPappa says
Yay! Can’t wait for you to try it. The wine in the photo was a super local rioja (we were in Rioja), so I would definitely recommend a Rioja, I’m always looking for small producers biodynamic/organic/sustainable. I’ve had great luck purchasing wine from vervewine.com or dry farm wines (you can read more about my journey through Rioja and my commitment to organic wine here)
Rose says
Excellent especially during the virus! I just added ham as they do in Spain. A little more seasoning and good to go. Husband felt revitalized!
AbraPappa says
So happy to hear Rose! I’ve enjoyed this garlic soup many times in Spain, I’ve never had it with ham added? What region were you in that served it with ham? I love the sound of that!
Li says
So yummy and incredibly easy. It is my go-to soup for lunch or on days where I am stressed out or tired
AbraPappa says
Yay!! I love hearing that!
Aijaz says
I was looking for soups to make and this one seemed to be quite easy. One question thou, I do not drink any alcohol and do not like using it in any recipe, what can I use in place of white wine, or can I just leave it out?
AbraPappa says
You can definitely just leave it out or deglaze with a little bit (2 tbsp) of white vinegar.
Gerald Davis says
I made this soup according to the receipe which was easy. My wife and both agreed we could not taste the garlic flovor in the soup. I think it needs more garlic than the receipe calls for perhaps a head of garlic.
I added pepper to taste after it was completed and it gave the goup a better flovor. I think you need to clarify heads or cloves. I searched other receipes and they are mixed as to heads of garlic or cloves.
AbraPappa says
Hi Gerald,
The recipe is pretty authentic based on the soup I had in Spain. It does not taste heavy garlic, in fact I think the smoked paprika is the predominant flavor. Of course, you are welcome to add more garlic if it suits you.
Irene says
I made this soup for Thanksgiving and it was a hit, paired with Paella with a glass of Cava! Thank you so much for sharing this recipe!
AbraPappa says
Yay! Love hearing that. Thanks so much for taking the time to comment 🙂
Brandon says
Do you puree the soup before adding the egg? To break up the thicker slices of garlic?
AbraPappa says
No, the thicker pieces of garlic remain. The soup has some texture because of the egg so the garlic isn’t a problem.
Catherine says
Thank you so much for sharing this amazing recipe! I’m a busy, working mom and I don’t have time for complex recipes that require a lot of time and effort. I also have chronic sinus and respiratory problems and this is the perfect soup for keeping me nourished while alleviating my symptoms. I’ve made this multiple times since discovering it. Can’t thank you enough!
AbraPappa says
Thank you so much for stopping by and sharing this Catherine. It makes me so happy to know there are people out there enjoying my recipes. Garlic is such a potent food and delicious to boot! Cheers to healing recipes that also taste super yummy!! Best, Abra
Ola says
By 8 cloves of garlic – do you mean 8 individual cloves (which doesn’t seem enough) or 8 heads?
AbraPappa says
8 cloves, not 8 heads.
Kevin Downes says
Abra,
Looks delicious. Will make it soon, even in the summer. And I want to do el camino. Did you see the Emilio Esteves film with his dad Martin Sheen – The Way? Great.
Oh, and my Nana used to tell us that Sr. Aloyisius of the Little Sisters of the Poor would make her eat garlic sandwiches when she was sick. Garlic will cure anything.
Hope you are well. Haven’t see you in some time. All the best.
Kevin
AbraPappa says
Hi Kevin!
I did see The Way, and loved it! We are heading back to Spain in October for Camino part 3. You should do the Camino, it really is an amazing experience.
Also, your Nana was absolutely correct – garlic heals everything! Hope to see you sometime this summer 🙂
XX,
Abra
Nelson Ehrhardt says
Hi Abra,
Thank you for your reply. Agree on carbohydrates being bad for diabetics. But your great garlic soup must reach out diabetics!!! According to Harvard Health Publications, one corn tortilla has a glycemic index of 52, making it a preferred carbohydrate choice for diabetics. Whole-wheat bread has a higher glycemic index than corn tortillas as do white rice and regular pasta. In short, you are right that carbohydrates are bad for diabetics no matter what; however, corn tortillas are one best option for diabetics to truly enjoy your sopa de ajo.
Nelson Ehrhardt says
Hi Abra,
Your garlic soup is great. I suggest the following replacement: buy 5 small corn tortillas, cut them in strips at your taste and fry in the garlic and oil pot, retrieve and let stand. You need to add a bit more of oil. When serving your delicious soup, use the fried corn tortilla strips instead of the bread croutons. Bread may not be good for diabetics!! This will make a sopa de ajo con tortilla!!
AbraPappa says
Hi Nelson, I’m so glad you loved the soup! I bet the tortilla sub was yummy! Although I will disagree on the fried tortilla being a better substitute for diabetics, they are both carbohydrates after all.
Celtic Rambler says
My first taste of garlic soup was in the albergue at San Juan de Ortega. It was, and hopefully still is, the tradition to bring all peregrinos staying in the old monastery into the refectory after Mass, to share in the big urn of soup. The monastery, with its thick stone walls, tends to be cold and the soup is the perfect antidote.
Your’s is probably the closest I have found to the San Juan recipe – Thank you. Liam
AbraPappa says
Liam thanks so much for sharing! We didn’t end up stopping in San Juan de Ortega and now I so wish we did!! Garlic soup has such a warm place in my heart thanks to the Camino! I am so thrilled that you enjoyed the recipe 🙂
Mike Robinson says
We’ve made this delicious soup a number of times now. We’ve tried a few variations that we think work extremely well which I’d like to share. First, we prepare it in a Dutch Oven (all of our kitchenware is cast iron); we sometimes add Bok Choy and Shitake mushrooms; meats from simple chicken-breast to more exotic fare such as duck add new dimensions (cook thoroughly, possibly begin ahead of time). Also – instead of “serving piping hot” right off the stove, take it off heat and let it rest 10-15 minutes in the Dutch Oven: the flavors blend and become much more subtle.
Finally – add 1 tsp. rice vinegar or white vinegar, which does not add flavor but which does slightly tilt the pH towards acid. We find that this “tiny bit of chemistry” greatly enhances many savory soups, making the flavors “pop.”
AbraPappa says
Hi Mike!
I’m so glad you’ve enjoyed the recipe. I also make it in a dutch oven, the photos show my serving pot. The addition of bok choy and shitake is genius and I cannot wait to try it! The vinegar addition is interesting and certainly makes sense. I bet sherry vinegar would be superb (in keeping with Spanish ingredients)!
Best!
Fabio F Figueredo says
I love garlic in everything,and yes indeed I love garlic soup. This recipe looks very much appealing to my taste. I’ll do it for tonight.
Lizzie says
I had garlic soup in Spain about a hundred years ago but can’t remember if I repelled vampires afterwards. Does this one leave that “garlic coming out of every pore” situation ….? Recipe looks yummy thanks.
AbraPappa says
Hi Lizzie! I totally know that situation. This soup doesn’t created garlic overkill, the truth is there isn’t that much garlic in it. I’ve made a roasted garlic soup before with 6 heads of garlic and oh my word, let’s just say I repelled vampires for at least a week.
Lizzie says
Oh yikes, six HEADS of garlic…????!!!! The would keep my entire neighborhood safe. Thanks for the clarification, I can now forge ahead and make this with abandon … and not too much garlic.
Roger says
Julia Child, I think, said, “If your friends are offended by you eating garlic, get new friends.”
AbraPappa says
Roger… this is one of the reasons I ADORE Julia Child 🙂
Sue Ringsdorf says
Love your stories around this soup, Abra. Sounds like a wonderful tradition of hiking in Spain, and I can see why this soup equals comfort!
AbraPappa says
Thanks Sue! I don’t think we will make it back this year, but hopefully next year we will resume the hike. More importantly, we will eat more of this soup 🙂