Creamy Garlic & Rice Soup | SERIOUSLY Good 30 Minute Recipe
This Creamy Garlic & Rice Soup, known in Spain as Arroz Meloso al Ajo, is where simplicity meets extraordinary. We´re talking simple ingredients, minimal effort and a ton of great flavors. Serve this soup as a starter or even as a main course, and always next to a crunchy baguette for the ultimate Spanish experience.
To make this recipe I used Spanish round rice, which is the rice that is typically used to make paella. Very similar to Arborio rice. However, you can use whatever type of rice you like. Though you will probably need to use less liquid, as this type of rice absorbs more liquid.
For the liquid, I used homemade vegetable broth, as it gives the soup a deeper depth of flavors. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: To make the garlic paste, I used a mortar & pestle. If you don´t have one, you can also use a food processor, hand blender or even a nutri-bullet.
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Watch the Video Below on How to Make this Creamy Garlic & Rice Soup
Spanish Creamy Garlic & Rice Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 head of garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 6 cups vegetable broth 1.5 liters
- 1 cup Spanish round rice 190 grams
- 1 egg
- handful fresh parsley
- pinch sea salt
- dash black pepper
Separate the cloves of garlic from the head, remove the skins from each clove and roughly chop the garlic, add into a mortar, along with the sweet smoked paprika and a pinch of sea salt, using a pestle, pound down on the mixture until you form a paste like texture
Add the broth into a sauce pan and heat with a high heat
At the same time, heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the garlic paste, mix continuously, after 1 minute and the garlic is fragrant, add in the rice and season with sea salt & black pepper, continue to mix continuously
Once the rice is lightly toasted, about 2 minutes, add in the simmering vegetable broth, mix every 2 to 3 minutes, this will help release the starch in the rice to give that creamy texture
In the meantime, crack the egg into a bowl, season with salt & pepper and whisk together
Once the rice is cooked through, 15 minutes in my case (check package instructions), slowly add in the whisked egg while mixing continuously, once all the egg has been added, continue to mix for another 30 to 45 seconds, then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
Get the Spanish Paprika I used to make this Recipe
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