Spanish Garlic Soup: A Humble Treasure

Garlic soup, also known as Sopa de Ajo or Sopa Castellana, is one of the most emblematic dishes of traditional Spanish cuisine. This humble yet comforting dish represents the essence of resourceful cooking and the culinary wisdom of Castilla y León. In this beautiful region, extreme climate and historical austerity gave rise to ingenious and nutritious recipes.

With just six basic ingredients: stale bread, garlic, paprika, olive oil, eggs, and broth, this Castilian soup transforms humility into comfort. A dish that has warmed Spanish homes for centuries and remains proof that great cooking doesn't need great luxury, only good ingredients and respect for tradition

The Story Behind the Soup

Garlic soup has its roots in rural and peasant Spain, especially in the lands of Castilla y Leon. Its origin dates back several centuries, when basic ingredients such as stale bread, garlic, paprika, and olive oil were the pillars of working-class nutrition. This soup was born as a practical solution to make use of bread that had hardened, a food too valuable to waste in times of scarcity.

Castilian shepherds, who spent long days in the field tending their flocks, popularised this dish due to its ease of preparation, its ability to combat winter cold, and its restorative properties. For centuries, it was the traditional breakfast for workers before starting their hard-working days, and it was also served to the sick and convalescent for its supposed healing properties against colds and digestive problems.

Over time, the recipe has been enriched with ingredients such as egg or ham, which, although they add complexity to the flavour, maintain the spirit of humility and authenticity that characterises traditional Castilian cuisine.

Spanish Garlic Soup Recipe

Despite its humble origins, this soup delivers extraordinary flavour. The secret lies in the quality of your ingredients and respecting the traditional technique. Follow these steps, and you'll understand why this dish has warmed Spanish homes for generations.

• Preparation time 5 min
• Cooking time 35 min
• Total time 40 min

Ingredients (serves 4)

• 120 g / 4 oz day-old bread (about 6 slices, preferably country bread or candeal bread)
• 6-8 cloves of garlic
• 50 g diced Serrano ham: 50-100 g (diced or in strips)
• 1 tbsp / 15 g / 0,5 oz sweet paprika (or a mixture of sweet and spicy)
• 6 Eggs, medium size
• 1.5 litres / 6.3 cups / 50 fl oz water or chicken broth
• 100 ml / 1/3 cup of extra virgin olive oil
• Salt to taste (approximately 1-2 teaspoons / 5-10 g)

Method

1. Cut the bread into thin slices approximately half a centimetre thick. If the bread is very hard, even better, as it will absorb the broth better without falling apart completely.
2. In a traditional clay pot or heavy-bottomed pot, heat the olive oil over medium heat. Fry the bread slices on both sides until golden and crispy. Remove and set aside on a plate with paper towels to remove excess oil.

1. In the same oil used for the bread (remove some if there's excess, leaving about 3-4 tablespoons), add the slices of garlic. Sauté over medium heat for 2-3 minutes until it begins to brown and releases its flavour. Add the diced ham to the oil. Sauté them together with the garlic over low heat until they begin to brown slightly, but be very careful not to burn the garlic, as it would give a bitter taste to the soup.
2. When the garlic is golden, remove the pot from the heat momentarily and add the paprika, stirring quickly. This step is crucial: the paprika must not burn, which is why we remove it from the heat. Stir for a few seconds so it releases its aroma and colour.

1. Immediately after adding the paprika, put the pot back on the heat and add the water or broth. Bring to a boil and taste for salt (remember that the ham already adds salt). Let it boil for 5-10 minutes so the flavours integrate.
2. Add the fried bread slices to the pot, distributing them evenly. Let cook over low heat for about 10-15 minutes, until the bread soaks up the broth well but maintains some consistency. If you see that the bread absorbs too much liquid, you can add a little more water.
3. Lower the heat to a minimum. First, beat two eggs in a bowl and pour them over the soup, stirring gently to create delicate ribbons of cooked egg throughout the broth.

1. Then, with a spoon, make four wells among the bread and crack one egg into each well, one per person. Let them poach gently until the whites are set, but the yolks remain creamy (about 3-5 minutes). This combination adds both texture from the ribbons and richness from the poached eggs.
2. Remove from heat and let the soup rest for 2-3 minutes before serving. This allows the flavours to settle and the dish to reach the perfect eating temperature.

Today, this soup continues to be an appreciated dish both in homes and restaurants, keeping alive a culinary tradition that has fed generations of Castilians and continues to win over palates with its authentic and comforting flavour.

I hope you enjoyed the recipe!

Have a Tasty Day!