Spanish GARLIC Potato Soup | The BEST Soup to Warm Your Soul

This Spanish garlic potato soup, known as sopa de ajo con patatas, is what comfort food is all about. We’re talking a ton of great flavors, simple everyday ingredients, and all done in a little over 30 minutes. Serve it next to a garden salad and a crunchy baguette for a delicious meal.

To make this recipe, make sure to use waxy potatoes. As they hold their shape better in soups and stews. I used yukon golds, but you can also use new potatoes, golden delight, or even red potatoes. I also peeled the potatoes, if you prefer, you can leave the skins on.

What truly flavors this soup is the sweet smoked Spanish paprika. You can add in more spices and herbs if you like, as well as add a pinch of crushed red pepper for a spicy kick. Either way, make sure to use the good stuff, as it makes all the difference.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some liquid when reheating if it looks too thick.

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 Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Spanish GARLIC Potato Soup

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Spanish GARLIC Potato Soup | Sopa de Ajo con Patatas

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 269 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 3 medium waxy potatoes (such as yukon golds)
• 1 head garlic
• 1 tsp sweet smoked Spanish paprika 3 grams
• 2 1/2 cups vegetable broth 600 ml
• 1 bay leaf
• 2 eggs
• 1 tbsp chopped parsley
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Cut the potatoes (peeled) into bite-sized pieces that are 1/4 inch thick (0.635 cm)

2. Remove the skins from the cloves of garlic and thinly slice each one

3. Heat a stockpot with a medium heat and add in the olive oil

4. After a couple of minutes, add in the sliced garlic and mix continuously, after 30 seconds, add in the sliced potatoes and mix continuously

5. Once the potatoes are lightly sautéed, about 5 minutes, add in the paprika and season with salt & pepper, quickly mix together, then add in the broth and bay leaf, and raise to a high heat, gently mix together, when it comes to a boil, place a lid on the pan and lower to a low heat

6. In the meantime, crack the eggs into a bowl, add in the chopped parsley, and season with salt & pepper, whisk together

7. After simmering the potatoes for 10 to 15 minutes and they are just cooked through (you can always pierce them with a toothpick to ensure they are done), grab some of the simmering broth, about a ¼ cup (60 ml), and whisk into the whisked eggs

8. Slowly add the tempered whisked eggs into the soup while mixing continuously, then place the lid back on the pan and turn off the heat, let it sit for 2 to 3 minutes

9. Transfer the soup into shallow bowls and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Smoked Paprika I used to make this Recipe from La Tienda with Coupon ONAFORK for 10% Off Your Order.

Nutrition Facts

Spanish GARLIC Potato Soup | Sopa de Ajo con Patatas

Amount Per Serving

Calories 269 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 82mg27%

Sodium 629mg27%

Potassium 612mg17%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 767IU15%

Vitamin C 29mg35%

Calcium 43mg4%

Iron 2mg11%

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

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