This garlic soup from the Basque country, known as zurrukutuna, is what comfort food is all about. We’re talking layers of flavors, simple everyday ingredients, and all done in about 40 minutes. Serve it as a starter or even as a main course. Either way, it’s the kind of food that will fill you with goodness.
What gives this soup texture is bread. I used half a baguette that I sliced up and toasted before adding into the pan. You can use other types of bread if you like. Just make sure it has a harder outer shell. As this is what gives the soup that hearty texture.
This garlic soup also contains fish and eggs. Adding a ton of nutrients and heartiness to it. You can replace the fish with any other protein of your choice. As well as omit the eggs to make it plant-based.
TIPS & TRICKS to Make this Recipe: This soup can be served warm or at room temperature. It will hold for up to 2 to 3 days in the fridge in an airtight container. Just add in more liquid when reheating if needed.
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 The Famous GARLIC Soup from the Basque Country
The Famous GARLIC Soup from the Basque Country | Zurrukutuna
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 3 1/2 oz baguette 100 grams
- 6 cloves garlic (thinly sliced)
- 1/4 tsp crushed red pepper 0.625 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 4 1/4 cups vegetable broth 1 liter
- 1 bay leaf
- 1 cod fillet 8 oz / 225 grams
- 2 eggs
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Cut the baguette into slices that are 1/2 inch (1.25 cm) thick, then add them into a baking tray lined with foil paper, all in a single layer, and add into a preheated oven at 200°C / 400°F for 10 minutes or until the slices are lightly toasted, then set aside
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the sliced garlic and crushed red pepper, and mix continuously, after 1 minute, add in the slices of toasted baguette and continue to mix together, after 3 minutes, add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, and continue to mix together
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About 3 minutes after adding the grated tomatoes, add in the vegetable broth and bay leaf, raise to a high heat, and mix, once it comes to a boil, place a lid on the pan and lower to a low heat, mix every 2 to 3 minutes to help break the pieces of bread apart
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While the soup is simmering, add the cod fillet over some paper towels and pat dry, then season with salt & pepper and finely chop, crack the eggs into a bowl, season with salt, and whisk together
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After simmering the soup for 15 minutes and the pieces of bread are broken apart, remove the bay leaf, add in the chopped cod and mix into the soup, simmer for 3 minutes, then slowly add in the whisked eggs while gently mixing together, then place a lid on the pan and turn off the heat
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After a couple of minutes, remove the lid and transfer the soup into shallow bowls, garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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George Holdinsky, Jr.
17 . Nov . 2025great reciepe
Spain on a Fork
Thank you! Much love 🙂
17 . Nov . 2025James in South Florida
31 . Oct . 2025Came out excellent! And it really is quite simple and flavorful. I used stock I made from shrimp tails so it had a really lovely seafood taste. Used mahi mahi instead of cod, ciabatta instead of baguette and passata because I didn’t have fresh tomatoes on hand. Also used a bit more garlic because I just love that layer to shine. WOW, amazing final product. I made the base a day ahead, kept it in a glass container and then finished with the fish and egg at lunch over two days, adding a little more stock to thin it out. So fresh tasting and delicious. Thank you for all the work you put into your recipes and blog, Albert. I have added a number of them to my rotation. Viva Espana y su rica comida. 🙂
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
31 . Oct . 2025martin
I love peasant recipes like this!
Cooking the soup now.
17 . Oct . 2025Spain on a Fork
Hope you enjoy! Much love 🙂
18 . Oct . 2025Steve
Will this soup freeze well? It’s unlikely I would NEED to freeze it, but it’s good to know ahead of time. Thanks!
15 . Oct . 2025Spain on a Fork
Yes, up to 3 months, just add in some liquid when reheating if it’s too thick 🙂 Much love
15 . Oct . 2025Nigel
13 . Oct . 2025Having a vegan wife I made 2 changes. Tofu Sadoso for the eggs. Finely chopped mushrooms with finely sliced white-end of a leek (cooked in advance).
Delicious and as others have said you can tinker with this to suit your tastes.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
13 . Oct . 2025Ryan
I’m intrigued and want to try making this, but wondering how strong of a fish flavor it has.
12 . Oct . 2025Spain on a Fork
Not very strong at all, it is mostly there for texture 🙂 Much love
12 . Oct . 2025Curt
This recipe sounds great! I now know what I’m going to do with that single cod fillet in my freezer. Also, this combo of ingredients opens a whole new compartment of my culinary brain to explore. Thanks for the recipe and the inspiration!
09 . Oct . 2025Spain on a Fork
Hope you enjoy! Thanks for the comment 🙂 Much love
09 . Oct . 2025Jo Marie
08 . Oct . 2025This garlic soup was delicious. I followed recipe in its entirety BUT did not add the fish. Maybe next time. My family loved it as well. Thank you for always posting delicious recipes.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
09 . Oct . 2025