Spanish Garlic Soup Recipe

Introduction

Spanish Garlic Soup is a comforting and flavorful dish that combines the rich aroma of garlic with smoky paprika and crisp homemade croutons. Ready in just 15 minutes, this hearty soup is perfect for a quick lunch or a cozy dinner for four.

Ingredients

• 1/4 cup olive oil
• 8 cloves garlic, sliced (not too thin)
• 1/4 tsp salt
• 2 tsp smoked paprika
• 2 tbsp white wine
• 4 cups chicken stock (or vegetable stock)
• 2 large eggs, beaten
• 1 cup bread, sliced into cubes
• 2 tbsp olive oil (for croutons)
• 1/2 tsp smoked paprika (for croutons)
• 1/4 tsp sea salt (for croutons)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, and 1/4 teaspoon sea salt. Spread them out in a single layer on a baking sheet.
2. Step 2: Bake the bread cubes for 15 minutes or until golden and crisp. Remove from the oven and set aside to cool. Extra croutons can be stored in a sealed container for up to one week.
3. Step 3: In a large pot over medium-low heat, heat 1/4 cup olive oil and add the sliced garlic. Gently simmer the garlic for about 3 minutes until fragrant but not browned.
4. Step 4: Add 1/4 teaspoon salt and 2 tablespoons white wine to the pot. Cook for 2 more minutes to allow the alcohol to evaporate.
5. Step 5: Stir in 2 teaspoons smoked paprika, mixing well to release its smoky aroma.
6. Step 6: Pour in 4 cups chicken or vegetable stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
7. Step 7: In a small bowl, whisk the beaten eggs. Slowly drizzle the eggs into the simmering soup while stirring gently. Cook for an additional 2 minutes to set the eggs.
8. Step 8: Serve the soup piping hot, topped with a handful of the homemade croutons.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• If you prefer a stronger garlic flavor, lightly roast the sliced garlic before adding it to the oil.
• Swap white wine for dry sherry to deepen the flavor profile.
• Add chopped parsley or a squeeze of lemon juice before serving to brighten the taste.
• Use day-old bread for croutons to achieve better texture and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the eggs. Store croutons separately in a sealed container at room temperature to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply substitute the chicken stock with vegetable stock and omit the eggs or replace them with a plant-based egg alternative.

What type of bread works best for the croutons?

Sturdy breads like day-old baguette, ciabatta, or sourdough work best because they crisp up nicely without becoming soggy.

Spanish Garlic Soup Recipe

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★★★★★

4.8 from 50 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A comforting and flavorful Spanish Garlic Soup featuring toasted paprika-spiced croutons and a delicate egg swirl in a savory garlic and smoked paprika broth. This easy-to-make recipe is perfect for a quick lunch or light dinner that celebrates traditional Spanish flavors.

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Ingredients

Scale 1x2x3x

For the Croutons

• 1 cup bread, sliced into cubes
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

For the Garlic Soup

• 1/4 cup olive oil
• 8 cloves garlic, sliced (not too thin)
• 1/4 tsp salt
• 2 tsp smoked paprika
• 2 tbsp white wine
• 4 cups chicken stock (or vegetable stock)
• 2 large eggs, beaten

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Instructions

1. Prepare the Croutons: Preheat your oven to 350°F (175°C). In a bowl, toss the bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon smoked paprika, and 1/4 teaspoon sea salt until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
2. Bake the Croutons: Place the baking sheet in the preheated oven and bake for about 15 minutes or until the bread cubes are golden brown and crisp. Remove from the oven and let them cool. These can be stored in an airtight container for up to a week if prepared in advance.
3. Sauté the Garlic: In a large pot over medium-low heat, warm 1/4 cup olive oil. Add the sliced garlic and gently simmer it for about 3 minutes until fragrant but not browned to avoid bitterness.
4. Add Seasonings and Wine: Sprinkle in 1/4 teaspoon salt and pour in 2 tablespoons of white wine. Cook for another 2 minutes to burn off the alcohol, melding the flavors together.
5. Add Paprika and Stock: Stir in 2 teaspoons smoked paprika, releasing its smoky aroma. Then pour in 4 cups of chicken or vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to deepen the flavors.
6. Incorporate the Eggs: In a small bowl, whisk the 2 large eggs. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate egg ribbons. Cook for an additional 2 minutes to set the eggs.
7. Serve: Ladle the hot soup into bowls and garnish with a handful of the prepared croutons. Serve immediately while piping hot for the best flavor and texture.

Notes

• Use day-old bread for croutons to ensure they become extra crispy when baked.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Adjust the amount of smoked paprika to your taste for a milder or stronger smoky flavor.
• Be careful not to brown the garlic during sautéing to avoid bitterness.
• Leftover croutons can be stored in an airtight container at room temperature for up to one week.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish garlic soup, garlic soup, smoked paprika soup, croutons, easy soup recipe, stovetop soup, quick soup, Spanish cuisine