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Spanish Bread & Garlic Soup | Sopa Castellana Recipe

Course Main Course, Soup
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 baguette
  • 1 head garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/4 cup extra virgin olive oil 60 ml
  • 4 1/4 cups vegetable broth 1 liter
  • 1 bay leaf
  • 2 eggs
  • sea salt & black pepper
  • handful freshly chopped parsley


  1. Cut 1 baguette into 1-inch (2.50 cm) slices, you will need between 7 to 8 slices for this recipe, then cut each slice into 6 evenly sized pieces to end up with some squares of bread, grab 1 head of garlic, remove the skin from each clove and thinly slice the cloves of garlic

  2. Heat a deep pan or a stock pot with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 to 2 minutes add the pieces of bread, continue to mix everything together with the olive oil, after 3 minutes and all the oil has been absorbed by the bread, add in 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, quickly mix together, then add in 4 1/4 cups (1 liter) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

  3. After simmering for 10 minutes, remove the lid from the pan, crack in two eggs into the soup and place the lid back on the pan, after 3 to 4 minutes the eggs should be perfectly poached, remove the pan from the heat

  4. Transfer the soup into shallow bowls, top each one off with a poached egg and sprinkle with freshly chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe