Spanish Garlic Soup

Bowl of garlic soup with pieces of bread floating on top, placed on a pink plate. A vintage silver spoon rests on a folded teal napkin beside the bowl. The background is a textured, light-colored marble surface.

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Spanish Garlic Soup

This Spanish garlic soup is one of those dishes that feels like home. It’s the kind of meal that’s easy, deeply flavorful, and totally satisfying. Whether you enjoy it as a quick weeknight dinner, a warming lunch, or even a late-night meal, you really can’t go wrong.

servings

Calories: 264kcal

Ingredients

6 oz stale bread about 2 cups, cut into small pieces
½ cup extra virgin olive oil
1 head garlic peeled and chopped (store-bought peeled garlic works great)
1 ½ tbsp smoked paprika
6-8 cups water
2 tsp salt
2 tbsp sherry vinegar
2 eggs whisked (optional)
Chopped fresh parsley optional, for garnish

Instructions

If your bread isn’t stale, toast it in the oven at 300°F for 10-15 minutes until dry and slightly golden. Baguette works great for this, but any rustic bread will do.
Heat ½ cup of olive oil in a heavy-bottomed pot over medium heat. Add the bread pieces and fry them, stirring occasionally, until golden and crisp. This step is key—it deepens the flavor and gives the soup its rich texture. Once browned, remove the bread from the pot and set aside.
Wipe the bottom of the pot clean, then add 1 extra tablespoon of olive oil along with the chopped garlic and a pinch of salt. Cook over low heat until the garlic softens but doesn’t brown. The goal is to mellow out the sharpness and bring out the garlic’s natural sweetness.
Once the garlic is soft, stir in the smoked paprika and cook for 30 seconds. This helps bring out the smoky depth that makes this soup so special.
Pour in 6 cups of water (start with this amount; you can always add more) and return the fried bread to the pot. Let it simmer gently for 10-15 minutes, stirring occasionally. The bread will absorb the broth, thickening the soup. If it gets too thick, add more water until you reach your desired consistency.
Stir in sherry vinegar to balance the richness. Don’t skip this step—the acidity ties everything together and gives the soup a well-rounded flavor.
For a more traditional version, slowly drizzle the whisked eggs into the soup while stirring vigorously. This creates delicate egg ribbons throughout the broth, similar to egg drop soup. If you prefer, you can serve the soup with a poached egg on top instead.
Ladle the soup into bowls, drizzle with extra olive oil, and, if you like, finish with a sprinkle of fresh parsley. Serve warm.

Notes

How to Store and Reheat Spanish Garlic Soup

This soup is best eaten immediately while the bread is still slightly crispy on the outside and soft in the center. However, if you’re making it ahead of time, there’s a simple trick to keeping it fresh without turning it into a mushy mess.

If Eating Immediately

Follow the full recipe as written—adding the bread while the soup is simmering so it soaks up the broth and thickens. Serve hot, garnished with a drizzle of olive oil and fresh parsley.

If Storing for Later

For the best texture, do not add the bread to the soup if you’re planning to eat it later. Instead, store the broth and bread separately:

Let the soup cool completely before transferring it to an airtight container.
Store the broth in the refrigerator for up to 3 days.
Keep the toasted bread pieces in an airtight container at room temperature to prevent them from becoming soggy.

How to Reheat

Heat the soup on the stovetop over medium heat until warmed through. If it has thickened too much, add a little water or broth to loosen it up.
Once hot, add the bread and stir just before serving.
If using eggs, you can whisk one in while stirring for that classic silky texture, or serve with a freshly poached egg on top.

Can You Freeze It?

Since this soup relies on bread for its thickening texture, freezing isn’t ideal. The bread can become overly soggy, and the consistency may change once thawed. However, you can freeze the broth separately and add fresh bread when reheating.

Nutrition

Course: Soup

Cuisine: Spanish

Diet: Vegetarian

Keyword: garlic, spanish food

Author: Alejandra Graf