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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
