Name: Sopa de Ajo (Spanish Garlic Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 8 cloves garlic, thinly sliced; 1/4 cup olive oil; 1 teaspoon smoked paprika; 6 cups vegetable broth (or chicken broth); 4 slices day-old crusty bread, torn into pieces; 4 eggs; Salt and pepper to taste; Optional: pinch of cayenne or chili flakes; Fresh parsley, chopped (for garnish)

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Sopa de Ajo (Spanish Garlic Soup) is a rustic Spanish soup traditionally made with simple, pantry-staple ingredients like day-old bread, garlic, olive oil, and broth. This version includes a perfectly poached egg nestled in each bowl, adding richness to the deeply flavorful broth. It’s the kind of humble dish that surprises with how satisfying and comforting it is—especially on a chilly day.

Sopa de Ajo (Spanish Garlic Soup)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 cloves garlic, thinly sliced

¼ cup olive oil

1 teaspoon smoked paprika

6 cups vegetable broth (or chicken broth)

4 slices day-old crusty bread, torn into pieces

4 eggs

Salt and pepper to taste

Optional: pinch of cayenne or chili flakes for heat

Fresh parsley, chopped (for garnish)

Directions

I heat the olive oil in a large pot over medium heat.

I add the sliced garlic and sauté for about 2–3 minutes, just until golden but not browned.

I stir in the smoked paprika and, if I want a bit of heat, a pinch of cayenne or chili flakes, cooking for 30 seconds.

I toss in the torn bread pieces, stirring to coat them with the garlic-infused oil.

I pour in the broth and let the soup simmer gently for 10 minutes, allowing the bread to soften and start breaking down.

I season the soup with salt and pepper to taste.

I crack each egg directly into the soup, spacing them apart, then cover the pot and let them poach for 4–5 minutes, until the whites are just set.

I ladle the soup into bowls, making sure each has a poached egg, and garnish with chopped fresh parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per serving: 230 kcal

Variations

I sometimes use chorizo for a meatier, spicier version—just slice and sauté it with the garlic.

For a vegan twist, I skip the egg and use plant-based broth, maybe tossing in a few sautéed mushrooms for depth.

If I want a smoother texture, I blend the soup lightly before poaching the eggs.

A drizzle of sherry vinegar before serving adds brightness.

I can use rye or sourdough bread to change the flavor profile of the base.

Storage/Reheating

I store any leftover soup (without the eggs) in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop, then poach fresh eggs separately or in the reheated soup. If eggs are already in the leftovers, I reheat carefully to avoid overcooking them. The bread will continue to soften but still tastes great.

FAQs

What kind of bread works best for Sopa de Ajo?

I prefer using day-old rustic bread like sourdough, baguette, or country-style loaves. The key is that it's crusty and dry enough to soak up the broth without turning mushy too quickly.

Can I make this soup ahead of time?

Yes, I make the base of the soup in advance and store it in the fridge. I just wait to add the eggs until I’m ready to serve so they stay soft and fresh.

Is this soup vegetarian?

It can be! I use vegetable broth to keep it vegetarian. As long as I skip any meat additions like chorizo, it’s a great meat-free option.

Can I use fewer eggs or skip them?

Absolutely. I can serve the soup without eggs or just poach one or two instead of four. The egg adds richness, but the soup is still delicious without it.

How do I keep the garlic from burning?

I always sauté it over medium heat and keep a close eye on it. Garlic burns quickly, so I stir often and remove it from heat as soon as it turns golden.

Conclusion

Sopa de Ajo (Spanish Garlic Soup) is the kind of traditional dish that proves comfort food doesn't need to be complicated. With only a few ingredients and minimal effort, I get a bowlful of warmth, flavor, and rustic charm. Whether I’m looking for an easy weeknight dinner or something to warm me up on a cold evening, this Spanish garlic soup hits the spot every time.

📖 Recipe:

Sopa de Ajo (Spanish Garlic Soup)

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Sopa de Ajo is a traditional Spanish garlic soup made with simple pantry ingredients like day-old bread, garlic, olive oil, and broth. This comforting dish features a poached egg in each serving and is perfect for chilly days.

Instructions

Heat the olive oil in a large pot over medium heat.
Add the sliced garlic and sauté for 2–3 minutes, until golden but not browned.
Stir in the smoked paprika and optional cayenne or chili flakes; cook for 30 seconds.
Add the torn bread pieces and stir to coat with the garlic oil.
Pour in the broth and simmer for 10 minutes, allowing the bread to soften and break down.
Season with salt and pepper to taste.
Crack each egg into the soup, spacing them apart, then cover and poach for 4–5 minutes until the whites are set.
Ladle the soup into bowls, ensuring each has a poached egg, and garnish with chopped parsley before serving.