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
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!!