A Spicy Perspective

Sopa De Ajo (Spanish Garlic Soup)

Sopa De Ajo Recipe – This traditional Spanish garlic soup is delightfully smoky, savory, and has a creamy broth thickened with toasted bread and eggs. It’s ready to serve in 30 minutes as a hearty side or starter!

close view of bowl with sopa de ajo garlic egg drop soup topped with parsley on a plate with toasted baguette

Ah, the humble soup. There is something so magically comforting about large bowls filled with a warm broth and your favorite ingredients all nestled together.

We love soups that use just the right combo of pantry staples with fresh goodies. And it doesn’t take much! Often the more simple and rustic recipes create the most delicious and satisfying soups.

This Sopa de Ajo recipe makes a classic Spanish Garlic Soup with a slightly weird and wonderful taste and consistency. The main flavor profile is garlic and smoked paprika… However, the broth is thickened with day-old (or toasted bread) and EGGS!

top view spanish garlic egg drop soup  in a bowl on a plate with toasted baguette slices

Spanish Garlic Soup (Sopa de Ajo)

The first time we tried this dish we absolutely fell in love. It has a terrific pungent and vibrant broth, and the addition of egg helps the soup feel hearty yet not too filling.

The eggs can be poached, but are often (like in our recipe) beaten and swirled into the soup, similar egg drop soup. So therefore, you end up with a thick egg drop soup consistency yet the definitive, delicious Spanish flavor of paprika and garlic.

This is a great vegetarian winter soup that is fabulous for tapas night, or as a first-course served before dinner. It’s ready to enjoy in only 30 minutes and perfect to pair with all types of other dishes, from casual to refined!

spoon scooping a bite of garlic and egg soup

Ingredients You Need

  • Baguettesliced into thin pieces
  • Olive oil or other preferred neutral flavored high heat oil
  • Garlic clovessliced thin
  • Paprikasmoked is best
  • Vegetable brothor veggie bouillon and water
  • Dry sherryor red wine vinegar
  • Eggsbeaten
  • Parsleychopped
  • Salt and Pepper
chopped garlic and baguette slices on a wood cutting board

How To Make Spanish Garlic Soup with Eggs

First, set a large 6-8 quart saucepot over medium heat. Add 2 tablespoons of olive oil to the pot. 

Tear enough of the baguette slices into pieces to fill 2 cups. Note: There should be leftover slices that you can serve on the side with the soup.

Place the torn pieces of bread in the saucepot and stir to coat in oil. Stir and toast the baguette pieces for 2 to 3 minutes until golden brown.

slices of baguette toasted with oil in a large pot

Then remove the bread and set it aside for later use.

Next, add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic. Stir the garlic for 2-3 minutes, making sure it does not burn.

chopped garlic sauteed in a large pot

 Stir in the paprika and sauté for another 30-60 seconds.

paprika and chopped garlic in a large pot

Then pour in the broth. Bring to a boil, lower the heat, and simmer for 10 minutes.

Get the Complete (Printable) Spanish Garlic Soup Recipe Below. Enjoy!

broth added to the pot with garlic and paprika

Now add in the toasted bread pieces and dry sherry.

hand adding toasted baguette slices to the broth

Stir and allow the bread to dissolve into the soup base.

In a small bowl, beat the eggs. Then stir the soup and slowly drizzle the eggs into the soup to create egg ribbons.

adding beaten eggs to the pot

Taste, then salt and pepper as needed.

ladle full of spanish sopa de ajo garlic and egg soup held to camera

Serving Suggestions

Serve the garlic soup warm with a sprinkling of fresh parsley. And don’t forget about those saved slices of toasted baguette!

I recommend having bowls of Sopa de Ajo as part of a tapas meal. It’s excellent with other Spanish-inspired dishes like Gambas al Ajillo (Spanish garlic shrimp) and Pan Con Tomate (tomato bread).

Soup is also a traditional starter course before the main entree is served. We love to pair this dish with a paella sheet pan dinner or stuffed peppers.

Or enjoy as part of a yummy lunch, or lighter dinner, with a fresh green salad, sandwiches, or rice.

bowl of sopa de ajo with fresh parsley on top

Frequently Asked Questions

How do you make Spanish garlic soup with poached eggs?

If preferred you can add a poached egg to the sopa de ajo before serving. I recommend that you poach in a separate pot with simmering water… Sometimes it can be a bit tricky and need a few test runs before you get that perfect poach.

Can meat be added to this soup?

Yes! This is a vegetarian sopa de ajo; however, feel free to include chopped cooked or cured ham after adding the paprika but before you stir in the broth.

Do leftovers keep well?

This dish is best when enjoyed freshly prepared. The bread and egg tend to lose their delightful textures when cooled and reheated. That being said, you certainly can save leftovers if you like. Let the soup cool completely before transferring to an airtight container, and store in the refrigerator for up to 3 days.

Can you freeze sopa de ajo?

I do not recommend that you freeze the soup. As mentioned, the eggs and bread don’t do very well when reheated. This is especially true if the soup is frozen.

two bowls of sopa de ajo spanish garlic soup on plates with toasted baugette slices

Looking For More Scrumptious Soups? Be Sure to Also Try These Recipes:

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Sopa de Ajo (Spanish Garlic Soup) Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This traditional Spanish garlic soup is delightfully smoky, savory, and has a creamy broth thickened with toasted bread and eggs. It's ready to serve in 30 minutes as a hearty side or starter course!
Servings: 8 servings

Ingredients

Instructions

  • Set a large 6-8 quart saucepot over medium heat. Add 2 tablespoon of olive oil to the pot.
  • Tear enough of the baguette slices into pieces to fill 2 cups. (There should be leftover slices that you can serve on the side with the soup.) Place the torn pieces of bread in the sauce pot and stir to coat in oil. Stir and toast the baguette pieces for 2 to 3 minutes until golden brown. Then remove and set aside for later use.
  • Add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic. Stir the garlic for 2-3 minutes, making sure it does not burn. Stir in the paprika and sauté another 30-60 seconds. Then pour in the broth. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Now add in the toasted bread pieces and dry sherry. Stir and allow the bread to dissolve into the soup base.
  • In a small bowl, beat the eggs. Then stir the soup and slowly drizzle the eggs into the soup to create egg ribbons. Taste, then salt and pepper as needed. Serve warm with a sprinkling of fresh parsley.

Notes

This dish is best when enjoyed freshly prepared. The bread and egg tend to lose their delightful textures when cooled and reheated. That being said, you certainly can save leftovers if you like. Let the soup cool completely before transferring to an airtight container, and store in the refrigerator for up to 3 days.
It is not recommended that you freeze garlic and egg soup.

Nutrition

Serving: 1bowl, Calories: 192kcal, Carbohydrates: 21g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 1157mg, Potassium: 99mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1105IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 2mg
Course: Appetizer, Main, Main Course, Starter
Cuisine: Spanish
Author: Sommer Collier

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2 comments on “Sopa De Ajo (Spanish Garlic Soup)”

  1. interesting ingredients, in a very good way, love the sherry flavor in this and the egg ribbons, like egg drop soup but different flavors – garlic and paprika especially, thank you!

  2. wow! who would have thought that garlic soup would be this amazing! thank you for sharing this recipe!