Spanish Garlic Soup – Rustic, Warming, and Comforting
A rustic Castilian garlic soup made with golden garlic, crusty bread, smoked paprika, and a nourishing broth — topped with a poached egg for a cozy, satisfying finish.
Ingredients
6–8 garlic cloves, thinly sliced
¼ cup olive oil
1½ tsp smoked paprika
4 cups chicken or vegetable broth
4–6 slices stale bread, cubed or torn
1 bay leaf (optional)
Salt and black pepper to taste
2–4 eggs (optional, for poaching)
Optional garnish: parsley, olive oil, sherry vinegar
Instructions
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Toast bread if needed.
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Heat olive oil in a saucepan, add garlic, and sauté until golden.
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Stir in paprika and red pepper flakes if using.
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Add bread and toss to coat in garlic oil.
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Pour in broth and bay leaf. Simmer 10–15 mins.
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Crack eggs into soup and poach gently, covered, for 4–5 mins.
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Serve hot with parsley, extra olive oil, and vinegar if desired.
Notes
Use day-old rustic bread for best texture. Vegan if made without egg and using vegetable broth.