Easy Spanish Garlic Soup Recipe
Cozy, rustic Spanish garlic soup made with toasted bread, paprika, and silky ribbons of egg. Simple pantry staples, bold comfort.
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Servings:
Ingredients
Main Ingredients
- 3 tbsp extra-virgin olive oil
- 2.5 tbsp garlic, minced about 8–10 cloves
- 4 cup rustic bread, torn into chunks day-old is best
- 1.5 tsp smoked paprika
- 0.25 tsp red pepper flakes optional
- 6 cup low-sodium chicken broth or vegetable broth
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp dry sherry or sherry vinegar adds brightness
- 7 oz eggs, lightly beaten
- 2 tbsp fresh parsley, chopped
Instructions
Preparation Steps
- Warm the olive oil in a medium pot over medium heat.
- Stir in the minced garlic and cook until fragrant and lightly golden, 1 to 1½ minutes.
- Bloom the smoked paprika and red pepper flakes in the oil for 30 seconds.
- Add the torn bread and toss to coat; toast, stirring, for 2 to 3 minutes.
- Pour in the broth and bring to a lively simmer. Cook until the bread softens, about 10 minutes.
- Season with salt, black pepper, and the dry sherry or sherry vinegar. Taste and adjust.
- Reduce heat to low. Stream in the beaten eggs while stirring to form silky ribbons; simmer 1 minute.
- Finish with parsley and serve hot.
Notes
For a heartier bowl, add a few slices of browned chorizo. Prefer poached eggs? Crack them directly into the simmering soup and cook 3–4 minutes. The soup thickens as it stands; thin leftovers with a splash of warm broth. Refrigerate up to 3 days.
This recipe is an original creation inspired by classic Easy Spanish Garlic Soup Recipe flavors. All ingredient ratios and instructions are independently developed.