This Spanish Bread & Garlic Soup, known in Spain as either Sopa de Ajo or Sopa Castellana, is one of Spain´s most classic dishes. It´s packed with so many great flavors, made with the most humble ingredients and comes together in about 30 minutes.
This is the kind of dish that proves that less is more, and that by using cheap ingredients, you can still make an extraordinary dish everyone can enjoy.
The secret to this recipe is the Sweet Smoked Spanish Paprika and the Vegetable Broth. You can use any other paprika you have on hand, but the Spanish one just offers a deeper depth of flavors. And for the broth, I used a homemade recipe, but again, you can always use the store-bougth stuff.
TIPS & TRICKS to Make this Recipe: I bought my baguette the day before and let it sit out overnight. This helps the bread get hard which gives the soup more texture. But you can use a baguette you bought the same day and the soup will still have a great texture.
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Watch the Video Below on How to Make this Spanish Bread & Garlic Soup
Spanish Bread & Garlic Soup | Sopa Castellana Recipe
- 1 baguette
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 cup extra virgin olive oil 60 ml
- 4 1/4 cups vegetable broth 1 liter
- 1 bay leaf
- 2 eggs
- sea salt & black pepper
- handful freshly chopped parsley
Cut 1 baguette into 1-inch (2.50 cm) slices, you will need between 7 to 8 slices for this recipe, then cut each slice into 6 evenly sized pieces to end up with some squares of bread, grab 1 head of garlic, remove the skin from each clove and thinly slice the cloves of garlic
Heat a deep pan or a stock pot with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 to 2 minutes add the pieces of bread, continue to mix everything together with the olive oil, after 3 minutes and all the oil has been absorbed by the bread, add in 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, quickly mix together, then add in 4 1/4 cups (1 liter) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat
After simmering for 10 minutes, remove the lid from the pan, crack in two eggs into the soup and place the lid back on the pan, after 3 to 4 minutes the eggs should be perfectly poached, remove the pan from the heat
Transfer the soup into shallow bowls, top each one off with a poached egg and sprinkle with freshly chopped parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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