Spanish Garlic & Vinegar Soup | QUICK & EASY Heartwarming Recipe

This Spanish Garlic & Vinegar Soup, known as Sopa de Ajo y Vinagre, is what humble and heartwarming food is all about. We’re talking pantry staples, effortless to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish red wine for a delicious meal.

What gives this soup texture is the bread. I used slices of baguette. But you can use any type of bread you have on hand. However, a crunchier or denser type of bread will give the soup a more stable texture.

For the liquid, I used homemade vegetable broth. But other liquids can be used here. Such as chicken broth or even beef broth. As for the vinegar, I used sherry vinegar, which is what’s typically used. You can also use red wine vinegar or even apple cider vinegar.

TIPS & TRICKS to Make this Recipe: To make the garlic and parsley paste, which truly elevates the flavors of this soup I used a hand blender. But a food processor, stand-up blender or even a nutri-bullet will get the job done.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Garlic & Vinegar Soup

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Spanish Garlic & Vinegar Soup

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 343 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 6 slices baguette 1 inch / 2.50 cm thick each
• 6 cloves garlic thinly sliced
• 1 tbsp sherry vinegar 15 ml
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1/2 tsp dried thyme .50 grams
• 6 cups vegetable broth 1400 ml
• 4 eggs
• 2 tbsp chopped fresh parsley 8 grams
• 2 cloves garlic roughy chopped
• pinch sea salt
• dash black pepper

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. Once the olive oil is nice and hot, add in the sliced garlic, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the slices of baguette, continue to mix continuously

3. After 3 to 4 minutes and the garlic and slices of baguette are lightly golden fried, add in the sherry vinegar, paprika, dried thyme and season with sea salt & black pepper, quickly mix together, then add in the broth and raise to a high heat

4. In the meantime, add the chopped garlic into a mortar, along with the chopped parsley and a kiss of sea salt, using a pestle, pound down on the mixture until you get a paste-like texture

5. Once the broth comes to a boil, add the garlic and parsley mixture, gently mix it into the soup, then place a lid on the stock pot and lower to a low-medium heat

6. After 10 minutes remove the lid, using a large wooden spoon or spatula, push down on the slices of baguette and break them apart into smaller chunks, then crack in the eggs into the soup, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes or until the egg whites are just cooked through, then remove from the heat

7. Transfer the soup into shallow bowls, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Garlic & Vinegar Soup

Amount Per Serving

Calories 343 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 164mg55%

Sodium 944mg41%

Potassium 181mg5%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 4g4%

Protein 12g24%

Vitamin A 904IU18%

Vitamin C 5mg6%

Calcium 94mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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