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Spanish Garlic Soup

Spanish Garlic Soup: A Cozy Classic for Comfort Food Lovers

A comforting Spanish Garlic Soup that warms you on chilly nights with rich flavors and simple ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons olive oil Provides richness and depth
  • 8 to 10 cloves garlic very thinly sliced
  • 4 ounces stale bread torn or thinly sliced
  • 1 tablespoon smoked paprika
  • 6 to 7 cups chicken stock or vegetable broth Adjust quantity based on desired thickness
For the Egg Ribbons
  • 4 large eggs whisked
  • fine sea salt essential for seasoning
  • freshly ground black pepper essential for seasoning

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Heat 3 tablespoons of olive oil in a large stockpot over medium heat. Add 8 to 10 cloves of sliced garlic and sauté for 2–3 minutes until fragrant and golden brown.
  2. Sprinkle in 1 tablespoon of smoked paprika and add 4 ounces of torn stale bread. Cook for an additional 3 minutes.
  3. Pour in 6 cups of chicken stock or vegetable broth, breaking the bread into smaller pieces. Bring to a simmer over medium-high heat for about 10 minutes.
  4. Whisk 4 large eggs in a bowl. Stir the soup and pour the eggs in a circular motion, allowing them to form ribbons as they cook for 1–2 minutes.
  5. Taste and adjust seasonings with fine sea salt and black pepper. Optionally, add up to 1 cup more stock for a thinner consistency.
  6. Ladle the soup into bowls, drizzling olive oil and sprinkle with extra paprika or parsley before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use fresh garlic and toast the bread before adding to the soup. The soup can be stored in the fridge for up to 3 days and frozen for up to 3 months without bread.

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