Creamy Spanish GARLIC SOUP | Easy NO DAIRY 30 Minute Recipe
This Creamy Spanish Garlic Soup, known as Crema de Sopa de Ajos, is filled with simple & honest flavors, made with the humblest ingredients and done in about 30 minutes. Serve it warm, at room temperature or even chilled on a hot summers day.
What gives this soup that beautiful creamy texture is the bread. I used a baguette, which is what´s typically used in Spain. Of course you can use other types of bread, but I do recommend using a baguette. As it gives this soup that rich and classic texture.
What really flavors this creamy soup is the Spanish paprika (25% OFF Your Order If You Buy Through this Link). Truly one of Spain´s most important pantry staples. You can add other spices and herbs if you like. But by keeping it simple, is what makes this soup so special.
TIPS & TRICKS to Make this Recipe: For the liquid I used homemade vegetable broth. But you can also use chicken broth or even beef broth. If the soup is too thick once you blend it, just add in more broth to thin it out. To serve chilled add into the fridge, to serve warm heat in a pan, to serve at room temperature, serve directly once the soup is done.
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Watch the Video Below on How to Make this Creamy Spanish Garlic Soup
Creamy Spanish Garlic Soup
- 1/3 cup extra virgin olive oil 90 ml
- 5 oz baguette 140 grams
- 1 onion
- 8 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 3 1/2 cups vegetable broth 860 ml
- 4 eggs
- pinch sea salt
- dash black pepper
- fresh parsley
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, cut 10 slices from the baguette, each one being 1 inch thick (2.50 cm)
Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry them for 2 minutes per side or until golden fried all around, then remove from the pan and set aside
Using the same pan with the same heat, add in the onion roughly chopped and the garlic roughly chopped, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and quickly mix together, then add in the broth and season with sea salt & black pepper, gently mix and then let it simmer
Meanwhile, add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs
After simmering the broth for 10 minutes turn off the heat, then add in the slices of fried baguette back into the pan, once again in a single layer and fully soaked in the broth
Once the mixture is cool enough to handle, about 5 minutes, add everything into a food processor, run the processor for 1 to 2 minutes or until you end up with a thick and creamy texture
To serve hot add the soup into a pan and heat for a couple of minutes, to serve chilled add to the fridge for a couple of hours, to serve at room temperature add directly into shallow bowls, either way ,garnish the soup with the hard boiled eggs and parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe
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