Name: Sopa de Ajo (Garlic Soup) Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: Spanish
Ingredients: 5 ounces (3 to 5 slices) crusty white bread, diced into 3/4-inch cubes; 2 tablespoons extra virgin olive oil; 10 garlic cloves, thinly sliced; 2 teaspoons Spanish smoked paprika; 1 bay leaf; 1/2 cup dry white wine; 6 cups low-sodium chicken stock; 3/4 teaspoon kosher salt; Freshly ground black pepper, to taste; 2 large eggs, lightly beaten; 2 tablespoons minced fresh flat-leaf parsley

If you’re craving something soul-warming, simple, and packed with flavor, you’ve got to try this Sopa de Ajo (Garlic Soup) Recipe. It’s a classic Spanish dish that beautifully showcases garlic’s bold character, combined with crunchy toasted bread cubes and the smoky depth of Spanish paprika — all simmered in a rich broth and finished with silky ribbons of egg. This soup feels like a cozy hug in a bowl, perfect for chilly evenings or whenever you want a comforting homemade treat with humble ingredients.

Ingredients You’ll Need

The image shows a white plate with blue stripes holding four slices of golden brown bread with a crunchy crust and soft inside, placed on a white marbled surface. Nearby, there is a small white plate with garlic cloves, some peeled and others still in their skins, clustered in the center. To the left, two brown eggs rest on a small white plate with a dark gray center. A glass with light golden oil stands above the eggs, casting a soft shadow. Below the eggs, a green glass bottle with a metal spout is visible, along with a small clear bowl filled with bright red spice. On the right edge, a transparent glass measuring cup contains a light beige liquid. Soft natural light creates gentle shadows around all the items. photo taken with an iphone --ar 4:5 --v 7

This Sopa de Ajo (Garlic Soup) Recipe revolves around a few straightforward ingredients that come together to create something truly special. Each element plays a key role: the rustic bread adds texture, the garlic delivers that unmistakable punch, and the smoked paprika brings a luscious smoky flair that ties it all beautifully.

Crusty white bread: Use about 5 ounces cut into cubes; it’s essential for soaking up the flavorful broth and adding satisfying crunch.
Extra virgin olive oil: 2 tablespoons, as it provides the ideal base for sautéing garlic and enriching the soup’s flavor.
Garlic cloves: 10 thinly sliced cloves, because more garlic means more soul in every bite!
Spanish smoked paprika: 2 teaspoons to infuse a wonderfully aromatic, slightly smoky taste.
Bay leaf: One whole leaf adds subtle herbaceous notes to deepen the broth.
Dry white wine: Half a cup for a touch of acidity and complexity.
Low-sodium chicken stock: 6 cups provide the comforting body and warmth.
Kosher salt: 3/4 teaspoon for perfect seasoning without overpowering.
Freshly ground black pepper: Pinch, offering a hint of spice and balance.
Large eggs: 2, lightly beaten to create silky egg ribbons that elevate the soup’s texture.
Fresh flat-leaf parsley: 2 tablespoons minced for a fresh, bright garnish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sopa de Ajo (Garlic Soup) Recipe

Step 1: Prepare and Toast the Bread

Start by preheating your oven to 400°F, then dice your crusty white bread into 3/4-inch cubes. Toast these cubes on a rimmed baking sheet, turning once halfway through, until they’re golden and crisp — about 15 minutes. This step is key because the toasted bread brings irresistible crunch and helps soak up all the delicious flavors later on.

Step 2: Sauté the Garlic and Infuse with Smoked Paprika

Heat the olive oil in a Dutch oven or heavy-bottomed pan over medium heat. Add the thinly sliced garlic and sauté until it turns a light golden color, which should take about 2 to 3 minutes. Then stir in the Spanish smoked paprika, letting its fragrance bloom for about 30 seconds. This combination is the heart of your Sopa de Ajo, creating that irresistible depth and smoky aroma.

Step 3: Combine Bread and Wine

Next, add the toasted bread cubes and the bay leaf to your garlic and paprika mixture, tossing everything to coat the bread evenly. Pour in the dry white wine and cook until the liquid is mostly absorbed by the bread — roughly 3 minutes. This adds a lovely complexity that lifts the soup beyond ordinary garlic soup.

Step 4: Simmer the Soup

Pour in your low-sodium chicken stock, season the pot with kosher salt and freshly ground black pepper, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes. This slow simmer allows all the flavors to harmonize, creating that rich and comforting broth we adore in this Sopa de Ajo (Garlic Soup) Recipe.

Step 5: Add the Eggs

With the soup still gently simmering, slowly drizzle in the beaten eggs while stirring continuously. This technique will create silky ribbons throughout the soup that add stunning texture and a touch of richness. Let the eggs set for about a minute, and you’re almost ready to serve.

Step 6: Finish and Serve

Ladle the soup into warm bowls and sprinkle with fresh minced parsley for a vibrant pop of color and freshness. Your Sopa de Ajo (Garlic Soup) Recipe is now ready to delight your taste buds!

How to Serve Sopa de Ajo (Garlic Soup) Recipe

A blue pot filled with a warm orange broth topped with many small golden-brown cube pieces floating in it, mixed with bits of sliced garlic and a single dark bay leaf resting on the surface. The pot has light beige inside and is placed on a white marbled textured surface. The broth has a slightly oily shine and some small bubbles, showing it is hot and cooking photo taken with an iphone --ar 4:5 --v 7

Garnishes

Parsley is the classic garnish, but you can also add a drizzle of extra virgin olive oil or a sprinkle of smoked paprika to enhance the flavor and add visual appeal. A few crunchy toasted bread cubes on top can add an extra layer of texture that’s delightfully satisfying.

Side Dishes

Since this soup is hearty yet light, it pairs wonderfully with a simple salad, roasted vegetables, or even some cured Spanish meats like jamón serrano. A crusty baguette is also a fantastic choice for dipping into every last bit of the garlicky broth.

Creative Ways to Present

For a festive touch, serve the Sopa de Ajo in rustic earthenware bowls and top with a poached egg instead of beaten eggs stirred in. You could also add a little manchego cheese on the side for a classic Spanish flair.

Make Ahead and Storage

Storing Leftovers

After the soup cools down, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day!

Freezing

While this soup is best enjoyed fresh, you can freeze it without the eggs to prevent texture changes. Freeze in separate portions for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating and adding freshly beaten eggs.

Reheating

Gently reheat the soup over medium-low heat, stirring occasionally to prevent sticking. When warmed through, slowly stream in fresh beaten eggs while stirring as you did originally to recreate those lovely silky ribbons.

FAQs

Can I make Sopa de Ajo vegetarian?

Absolutely! Simply substitute the low-sodium chicken stock with vegetable stock, and you’ll have a delicious vegetarian version that keeps all the garlic and paprika goodness intact.

What type of bread works best?

Crusty white bread is ideal because it crisps up beautifully and holds the broth without becoming mushy too fast. Rustic country loaves or baguettes are perfect options.

Is Spanish smoked paprika necessary?

While you can use regular paprika, Spanish smoked paprika gives this soup its signature smoky depth, so it’s worth finding if you want an authentic flavor.

How can I adjust the garlic intensity?

If you prefer a milder garlic flavor, reduce the cloves slightly or cook the garlic a bit longer over low heat to mellow its bite before adding paprika.

Can I use whole eggs instead of beaten?

Slowly drizzling beaten eggs while stirring creates the classic silky ribbons unique to this soup. Adding whole eggs won’t achieve the same texture, but you could poach eggs separately as a garnish for a nice twist.

Final Thoughts

This Sopa de Ajo (Garlic Soup) Recipe is a beloved staple for good reason — its mix of simple ingredients and straightforward steps results in something truly comforting, flavorful, and surprisingly elegant. Whether you’re cooking for your family or impressing guests with authentic Spanish flavor, this soup promises to warm hearts and nourish souls. Grab that garlic, toast that bread, and enjoy every luscious spoonful!

Sopa de Ajo (Garlic Soup) Recipe

Ingredients You’ll Need