Let Me Tell You Why This Soup Has a Special Place in My Heart
You know those days when the weather is trying to crawl into your bones, and all you want to do is curl up and watch telly with something warm and cozy? That’s when I almost always end up making this Spanish garlic soup. First time I had it was in a tiny bar in Salamanca – tiny tables, folks shouting football scores, and me trying to look like I actually understood Spanish (spoiler: I didn’t, back then). The soup was, honestly, not what I expected—so garlicky and bold and honest about it. It was like a big woolly jumper for your insides. I’ve been making it at home ever since, mostly because it’s cheap, quick, and calms down grumpy moods like nothing else. (My partner thinks it’s magic—though he did once complain it made him smell like a tapas bar for a week.)
Why I Keep Coming Back to This Soup (And Maybe You Will Too)
I make this soup when my fridge is almost empty but I still want real food, you know? My family goes crazy for this because it’s garlicky and comforting, but not fussy. Actually, I think I first started loving it as much because it forgives you if you mess up—burn the garlic just a little? Still fine. Broth a bit bland? Throw in another clove. Also, it makes leftovers feel almost glamorous (if there ever are any, but, well, you’ll see what I mean). And for some reason, my niece is convinced it tastes like Spanish holidays, which I think is hilarious, because she’s never left Cumbria.
Gather These Ingredients (Feel Free to Wing It)
- 8–10 garlic cloves, peeled & thinly sliced (sometimes I crush them if I’m feeling lazy—it’s all good)
- ¼ cup olive oil (I use the cheap stuff; don’t judge, but my gran swears by extra virgin)
- 1 teaspoon smoked paprika—sweet or hot, whatever’s in the cupboard (my mate once used regular paprika and just tossed in some cayenne)
- 4 cups chicken or veggie stock (honestly, cubes work fine; I sometimes use stock concentrate if I’ve run out)
- 4 slices crusty bread, preferably a bit stale (I once used potato bread when I ran out — did NOT work as well, just saying)
- 2 large eggs (if allergic, just leave them out, the soup is still cracking good)
- Salt and black pepper, to taste
- Optional: pinch of cumin, sprinkle of parsley, or a handful of grated cheese, but honestly, that’s just for showing off
How I Actually Make This (And Sometimes Get Distracted)
- Heat olive oil in a pot over medium heat. This is when I usually start thinking about what’s on telly or if I’ve fed the cat. Add the sliced garlic and cook until golden and just fragrant. Don’t wander off—burnt garlic is NO joke and you’ll have to start again. Been there; not fun.
- Toss in the bread slices. Let them sizzle in the oil for a minute per side, so they soak it up and get a bit toasty. If you’re using non-crusty bread, don’t be surprised if it turns mushy here (learned that the hard way). Add paprika now and stir quickly so it perfumes everything but doesn’t burn.
- Pour in the stock, give it all a good stir, bring to a gentle simmer. Don’t panic if it looks like a weird swamp—trust the process. Let it bubble away for about 8–10 minutes, so the bread starts to break down and thicken things up a bit.
- Now, the egg trick: crack each egg into a bowl first (just makes it easier) and then gently slide into the simmering soup. Poach for about 2–3 minutes, or until the white is set but the yolk is a little runny. Or go longer if you want them hard—no rules here.
- Season with salt and pepper. Sneak a taste, then decide if you want one of those “optional” extras. Sometimes I do a squeeze of lemon. Sometimes I regret it. Up to you.
- Ladle gently into bowls, making sure everyone gets an egg (or two if you’re feeling generous).
Things I’ve Learned (Mostly the Roundabout Way)
- If you skimp on the garlic, it’s just sad bread soup. Go heavy or go home!
- Don’t stress about how the soup looks in the pot. It’s a bit of a mess right up until it’s on the spoon—totally normal.
- I once tried making it with gluten-free bread, and actually, it worked fine but you need extra broth because GF bread really soaks it up like a sponge.
Variations I’ve Actually Tried (and One I Won’t Do Again)
- Chorizo slices: little spicy bits sizzle in the oil with garlic. Delicious.
- Adding spinach near the end. Makes me feel healthy, even if I just had cake for lunch.
- I thought about adding cream once, but… honestly, it made it weirdly heavy and dulled the garlicky punch. Won’t bother again.
What If You Don’t Have the Right Kit?
Use any pot that’s not too shallow—a saucepan works fine (I’ve even made it in a wok, though don’t tell any actual Spanish cooks). No fancy ladle? Mug it up straight from the pan. Soup bowls are nice, but if I’m eating alone I’ll use my massive blue mug, looks a bit silly, feels brilliant.
How About Keeping Leftovers?
I say it gets even tastier after a night in the fridge, if you manage to save any, which is rare in my house! Store it in a sealed container, reheat gently. The eggs might get firmer, but I quite like that, and the bread thickens up even more—sort of like garlic porridge (sounds odd, tastes very right).
Serving It Up: My Way or Yours
I always top mine with a dash more paprika and if it’s the weekend—a little crumbled Manchego or cheddar (listen, don’t judge). On chilly Sundays, we pile round and dunk more bread in, eat with fingers, nobody’s fussy. My nan would serve it with pickled peppers, but…I’m not as brave.
If I Were Clever, I’d Have Learned This Sooner (Pro Tips)
- I once tried rushing the garlic—thinking I could turn up the heat. Nope. It went from ‘fragrant’ to bitter in sixty seconds. Low and slow, friend.
- Soup too thick? I used to panic, but now I just add a splash of water or more stock. Don’t overthink it.
- Bread not stale enough? Toast it lightly first. Makes all the difference.
Questions Folks Have Actually Asked Me
"Does it matter what type of garlic I use?"
Eh, not really. I usually buy whatever’s cheapest. Once tried smoked garlic—gave it a nice twist.
"Do I have to use eggs?"
Nope. You can absolutely skip them—or even use tofu cubes if that’s your thing. It’s flexible.
"Can I freeze this soup?"
Technically yes, but the bread will get a bit odd; like…almost pudding. Not bad, just different. I tend to just eat it all by the next day, honestly.
Random aside: Did I ever tell you about the time I tried this with bagels instead of bread? Weirdly chewy, but, well, nothing ventured, nothing gained.
Ingredients
- 8 cloves garlic, thinly sliced
- 4 cups chicken broth
- 4 slices rustic bread, torn into pieces
- 4 large eggs
- ¼ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Heat the olive oil in a large pot over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2 minutes.
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2Add the torn bread pieces to the pot and cook, stirring, until they are golden and crisp.
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3Sprinkle the smoked paprika over the garlic and bread, stirring well to coat.
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4Pour in the chicken broth. Bring the mixture to a gentle simmer, season with salt and pepper, and cook for 10 minutes to allow the flavors to meld.
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5Crack the eggs one at a time into the simmering soup, being careful not to break the yolks. Poach for 4-5 minutes, or until the whites are set but the yolks remain soft.
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6Carefully ladle the soup and eggs into bowls. Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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