Castilian Garlic Soup (Sopa de ajo)

This typical Spanish soup is originally made with egg to make strands resembling noodles.


  • 3 tbsp Spanish extra-virgin olive oil
  • 12-16 large garlic cloves peeled and sliced depending on your taste
  • 2 tbsp white wine (optional)
  • ½ tbsp pimentón (Spanish sweet paprika)
  • 3 oz rustic white bread, crust removed, torn into normal pieces
  • 1 quart vegetable broth
  • 1 tbsp chopped flat leaf parsley

Heat the olive oil in a medium saucepan oven a medium heat. Add the garlic and sauté until golden brown for about one minute. If used, add the wine and cook until the alcohol evaporates –about 30 seconds-. Add then the pimentón and sauté for one more minute.

Add the bread and pour in the vegetable broth. Stir together and bring to a boil. Then, reduce the heat to low and simmer for about 5 minutes.

At this point I would prefer to load the soup in the food processor –in batches if necessary- to obtain a thick and even result. The same result could be obtained using a hand blender.

Sprinkle with parsley and serve.

Sopa de Ajo (Castilian garlic soup)
Sopa de Ajo (Castilian garlic soup)