The Famous GARLIC SOUP From Barcelona Spain | Sopa de Farigola Recipe

This Catalan garlic soup, known as “sopa de farigola,” is one of Barcelona’s most iconic recipes. It’s filled with flavors, made with simple everyday ingredients, and done in a little over 30 minutes. Serve it for breakfast, lunch, or even dinner. And always next to a crunchy baguette to mop up all that goodness.

What gives this soup texture is slices of baguette that are lightly fried in olive oil. You can use other types of bread. Just make sure it’s got a hard shell, as it gives the soup a better texture. As for the liquid, I used homemade vegetable broth. But you can also use chicken broth or even water.

For the eggs, I boiled them for about 7 minutes to end up with soft-boiled eggs. Where the whites are set but the yolks are jammy. If you prefer the eggs to be fully cooked. Just boil them for 11 to 12 minutes.

TIPS & TRICKS to Make this Recipe: To blend the soup, I used a hand blender. You can also use a food processor or a stand-up blender. This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.

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 GARLIC SOUP From Barcelona Spain

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GARLIC SOUP From Barcelona Spain | Sopa de Farigola

Course Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 346 kcal

Ingredients

• 6 tbsp extra virgin olive oil 90 ml
• 8 slices baguette 1 inch / 2.50 cm thick each
• 8 cloves garlic (thinly sliced)
• 5 sprigs fresh thyme
• 5 cups vegetable broth 1200 ml
• 4 large eggs
• sea salt & black pepper
• olive oil and chopped thyme for garnish

Instructions

1. Heat a stockpot with a medium heat and add in 4 tbsp (60 ml) olive oil

2. After a couple of minutes, add in the slices of baguette, all in a single layer, fry for 1 minute per side, then remove from the pan and set aside

3. Using the same pan with the same heat, add in 2 tbsp (30 ml) olive oil, then immediately add in the sliced garlic and sprigs of fresh thyme (you can sub for 1 tsp of dried thyme, which is 1 gram), mix continuously, after 1 to 2 minutes and the ingredients are lightly sautéed, add in the broth and season with salt & pepper, raise to a high heat

4. Once it comes to a boil, add the slices of fried baguette back into the pan, gently mix together, then place a lid on the stockpot and lower it to a low heat

5. In the meantime, fill a saucepan a little over halfway with water and heat with a high heat, when it comes to a boil, lower to a medium heat and gently add in the eggs, simmer for 7 minutes to get soft-boiled eggs (if you want them fully cooked, go for 11 to 12 minutes), then transfer the eggs into a bowl with iced water

6. Once the eggs are cool enough to handle, gently peel them, and then cut each one in half lengthwise

7. After simmering the soup for about 15 minutes, turn off the heat, remove the sprigs of thyme, and using a hand blender, blend it all together until you get a smooth texture, you can also use a food processor or stand-up blender; just ensure the ingredients have slightly cooled before using those devices

8. Transfer the soup into shallow bowls, top off with one egg, and season the egg with salt & pepper, then drizzle with olive oil and some chopped fresh thyme, enjoy!

Recipe Notes

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

Nutrition Facts

GARLIC SOUP From Barcelona Spain | Sopa de Farigola

Amount Per Serving

Calories 346 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 17g

Cholesterol 186mg62%

Sodium 601mg26%

Potassium 132mg4%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 4g4%

Protein 9g18%

Vitamin A 956IU19%

Vitamin C 4mg5%

Calcium 70mg7%

Iron 2mg11%

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

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