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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish Garlic & Vinegar Soup
Spanish Garlic & Vinegar Soup
- 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
Heat a stock pot with a medium heat and add in the olive oil
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
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
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
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
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
Transfer the soup into shallow bowls, serve at once, enjoy!
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.