Name: Sopa de Ajo (Spanish 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; 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’ve ever wanted to experience the heart and soul of traditional Spanish cooking in a single comforting bowl, then you absolutely need to try the Sopa de Ajo (Spanish Garlic Soup) Recipe. This rustic, warming soup combines crusty bread, fragrant garlic, and smoky paprika in a delicate broth enriched by a splash of white wine and the silkiness of whisked eggs. Each spoonful is a celebration of simple ingredients executing magic together—a perfect go-to for chilly evenings or whenever you crave a soulful, satisfying meal.

Ingredients You’ll Need

The image shows a top view of several ingredients arranged on a white marbled surface. There is a stack of four slices of light golden brown bread placed on a white plate with dark stripes in the bottom right corner. Above the bread plate, there is a small white bowl full of peeled garlic cloves. To the left of the garlic bowl, a small mound of bright red powder, likely paprika, sits in a shallow white bowl. On the bottom left side, there is a green glass bottle, likely olive oil, with a silver top. Above it, two whole brown eggs rest in a small white bowl. Near the center is a tall glass with a pale yellow liquid. At the top right, there is a clear glass pitcher with a beige liquid, possibly a sauce or dressing. The lighting creates soft shadows and highlights the textures of each ingredient clearly. Photo taken with an iphone --ar 4:5 --v 7

What makes the Sopa de Ajo (Spanish Garlic Soup) Recipe so special is how straightforward the ingredients are, yet each one plays a vital role. From the crispy bread that lends delightful texture, to the smoky bite of Spanish paprika that brings warmth and depth, every component adds to the harmony of flavors and the comforting character of this soup.

5 ounces crusty white bread: Cubed and toasted for that golden crunch that absorbs the broth beautifully.
2 tablespoons extra virgin olive oil: The base of our soup, infusing richness and helping to gently sauté the garlic.
10 garlic cloves, thinly sliced: The star ingredient providing that unmistakable, fragrant punch.
2 teaspoons Spanish smoked paprika: Adds smoky warmth and vibrant color, essential for authentic flavor.
1 bay leaf: Imparts subtle herbal notes that enhance the broth’s depth.
1/2 cup dry white wine: Brings acidity and complexity, perfectly balancing the richness.
6 cups low-sodium chicken stock: The heart of the broth, ensuring the soup is warm and comforting without overpowering saltiness.
3/4 teaspoon kosher salt: To season perfectly without masking the other flavors.
Freshly ground black pepper: Adds a gentle, spicy kick for balance.
2 large eggs, lightly beaten: Stirred in to create a silky, luscious texture in the soup.
2 tablespoons minced fresh flat-leaf parsley: For freshness and a pop of color at the end.

TIP

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

How to Make Sopa de Ajo (Spanish Garlic Soup) Recipe

Step 1: Get Ready with the Bread

Preheat your oven to 400°F and dice your crusty white bread into nice, hearty 3/4-inch cubes. Toasting the bread first is crucial because it creates that crispy texture which soaks up the garlic-infused broth without turning soggy too quickly.

Step 2: Toast the Bread

Spread the bread cubes evenly on a rimmed baking sheet and pop them into the oven. Bake for about 15 minutes, tossing them halfway through to ensure even browning. By the end, you’ll have golden, crunchy bread pieces that add that satisfying bite to your soup.

Step 3: Sauté the Garlic to Perfection

Warm up the olive oil over medium heat in a heavy-bottomed pan or Dutch oven. Toss in the thinly sliced garlic and sautée it gently until it turns a gorgeous light golden—this usually takes 2 to 3 minutes. Then stir in the smoked paprika quickly to awaken its fragrance without burning it.

Step 4: Build the Soup Base

Add the toasted bread cubes and the bay leaf straight into the pot, tossing everything to coat the bread with the lovely garlicky, paprika oil. Pour in the white wine and let it simmer until the liquid is fully absorbed. This step layers in incredible savory depth and helps the bread soak up all those rich flavors.

Step 5: Simmer to Develop Flavors

Next, add the chicken stock and season with salt and freshly ground pepper. Bring the mixture to a boil, then reduce the heat to keep it at a gentle simmer for about 15 minutes. This simmering melds all the ingredients into a beautifully balanced, aromatic broth with that signature Spanish soul.

Step 6: Add the Egg for Silkiness

With your soup simmering lightly, gradually drizzle in the lightly beaten eggs while stirring continuously. This technique will create delicate, silky strands of cooked egg throughout the soup, adding richness and a lovely velvety texture.

Step 7: Finish and Serve Your Masterpiece

Remove the bay leaf, ladle the steaming hot soup into bowls, and sprinkle generously with fresh chopped parsley. That final touch brightens the flavors and adds a fresh herbal note. Now, your Sopa de Ajo (Spanish Garlic Soup) Recipe is ready to be enjoyed—simple, delicious, and utterly comforting.

How to Serve Sopa de Ajo (Spanish Garlic Soup) Recipe

A close-up view of a bowl filled with creamy orange soup with small pieces of soft brown meat and white garlic slices floating on top. Some green herbs are sprinkled lightly over the surface, adding small pops of color. The soup is slightly textured with smooth and chunky parts blending together. A white spoon with black dots rests inside the soup, partly submerged. The bowl is white and sits on a white marbled surface, with a slice of bread placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your soup even further, consider adding a few drops of high-quality extra virgin olive oil on top for richness or a sprinkle of smoked paprika to reinforce that smoky aroma. A few fresh parsley leaves or chives will add freshness and a lovely color contrast.

Side Dishes

Sopa de Ajo pairs beautifully with a crisp green salad dressed in sherry vinaigrette or simple roasted vegetables. For a heartier meal, serve alongside a Spanish tortilla or a plate of jamón serrano to keep that authentic Spanish vibe alive at your table.

Creative Ways to Present

Serving this soup in rustic earthenware bowls will make the dining experience feel all the more authentic and inviting. Alternatively, you can top the soup with a poached egg in place of beaten eggs for a luscious presentation, or even add a sprinkle of grated Manchego cheese for a cheesy twist that melts perfectly into the hot broth.

Make Ahead and Storage

Storing Leftovers

Place any leftover Sopa de Ajo (Spanish Garlic Soup) into an airtight container and refrigerate for up to 3 days. The flavors actually develop further as it rests, so next-day soup is often even tastier!

Freezing

This soup freezes reasonably well, but note that the texture of the eggs can change slightly. Freeze in a sturdy, airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly over low to medium heat, stirring occasionally. Avoid boiling vigorously to preserve the delicate texture of the garlic and eggs. If the soup thickens too much after cooling, simply add a splash of chicken broth or water to loosen it.

FAQs

Can I make this soup vegetarian?

Absolutely! Substitute the chicken stock with a rich vegetable broth. The smoky paprika and garlic will keep the flavor vibrant and satisfying even without meat-based stock.

What kind of bread works best?

A crusty, rustic white bread or a French baguette works beautifully for this recipe because it holds up well when toasted and simmered in the soup without turning to mush.

Is Spanish smoked paprika necessary?

While regular paprika can substitute, using authentic Spanish smoked paprika adds an unmistakable smoky depth that truly defines the character of the soup.

Can I add other herbs to the soup?

Definitely! While parsley is traditional, a sprig of thyme or some chopped cilantro can add an interesting dimension to the flavor profile if you want to experiment.

What if I don’t have eggs?

The eggs provide a silky texture but aren’t mandatory. You can omit them for a lighter soup and still enjoy a delicious, garlicky broth with bread.

Final Thoughts

There’s something incredibly heartwarming about a bowl of Sopa de Ajo (Spanish Garlic Soup) Recipe—a dish that carries centuries of tradition in its simple but soulful flavors. Hopefully, this recipe inspires you to bring a little Spanish sunshine into your kitchen. Dig in, savor every spoonful, and share the joy of this comforting classic with friends and family. You’re going to love how easy it is to make and how satisfying it tastes!

Sopa de Ajo (Spanish Garlic Soup) Recipe

Ingredients You’ll Need