Best 6 Garlic Soup Spanish Style With Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When the weather turns cold and dreary, there's nothing quite like a warm and comforting bowl of soup to chase away the chill. This Spanish-style garlic soup is a classic recipe that is sure to please everyone at the table. Made with a flavorful broth, plenty of garlic, and a touch of sherry, this soup is rich, creamy, and incredibly satisfying. The addition of eggs gives the soup a velvety texture and a boost of protein. Serve this soup with a side of crusty bread for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  • Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  • Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  • Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  • Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g

GARLIC SOUP, SPANISH-STYLE, WITH EGG



Garlic Soup, Spanish-Style, With Egg image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
4 large cloves garlic, sliced (about 1 tablespoon garlic)
4 slices French or Italian bread 1/2-inch thick
1/4 cup finely chopped sweet red pepper
Pinch dried red pepper
5 cups well-flavored beef or chicken stock
Salt to taste
4 eggs, at room temperature
Pinch of chopped fresh parsley

Steps:

  • Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
  • Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
  • Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
  • Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams

SPANISH GARLIC AND VEGETABLE SOUP



Spanish Garlic and Vegetable Soup image

This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.

Provided by ESCABOY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
½ head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
¼ cup milk or light cream
1 tablespoon butter
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
  • Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g

CREAMY SPANISH-STYLE GARLIC SOUP



Creamy Spanish-Style Garlic Soup image

This deliciously creamy and garlicky soup gets its Spanish influence from pimenton (Spanish paprika) and smoked ham.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings, 3/4 cup soup and 5 crackers each

Number Of Ingredients 8

2 Tbsp. olive oil
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, coarsely chopped
12 large cloves garlic, chopped
1 Tbsp. Spanish paprika (pimentón)
1/4 tsp. ground cumin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
round buttery crackers

Steps:

  • Heat oil in large saucepan on medium-high heat. Add ham and garlic; cook 1 to 2 min. or until garlic is golden brown, stirring constantly.
  • Add paprika and cumin; cook and stir 1 min. or just until seasonings are toasted.
  • Stir in cream cheese; cook and stir 1 to 2 min. or until cream cheese is melted and mixture is well blended. Add broth; stir. Bring to boil; simmer on medium-low heat 5 min, stirring frequently. Serve with crackers.

Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

SPANISH GARLIC SOUP



Spanish Garlic Soup image

Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes.

Provided by JackieOhNo

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 -5 large garlic cloves, minced
4 cups chicken broth or 4 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup stale bread cubes
1 egg, beaten

Steps:

  • In a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). Remove the pot from the heat and cool slightly. Then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
  • Remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. Add the egg mixture back to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 145.6, Fat 9.6, SaturatedFat 1.8, Cholesterol 46.5, Sodium 955.2, Carbohydrate 6.7, Fiber 0.3, Sugar 1.2, Protein 7.4

CASTILIAN GARLIC SOUP - SPANISH



Castilian Garlic Soup - Spanish image

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Provided by Raquel Grinnell

Categories     Vegetable

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

3 cups water
4 garlic cloves, plump and peeled
3 inches length French bread or 3 inches an equivalent chunk of rustic bread, and at least 1 day old
3 ounces olive oil
1 -2 teaspoon smoked paprika (pimenton de la Vera, may be mild, bittersweet or spicy-hot)
salt
4 eggs, room temperature

Steps:

  • Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes.
  • Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.
  • Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

Nutrition Facts : Calories 300.2, Fat 26.3, SaturatedFat 4.6, Cholesterol 186, Sodium 139.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.6, Protein 8

Tips:

  • Use fresh garlic: Fresh garlic imparts the best flavor to the soup. If using store-bought minced garlic, make sure it's of good quality and doesn't have any preservatives.
  • Don't burn the garlic: When cooking the garlic in the olive oil, be careful not to burn it. Burnt garlic will make the soup bitter.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or even water. If using water, add a little extra salt and pepper to taste.
  • Don't overcook the eggs: The eggs should be cooked just until they're set. Overcooked eggs will make the soup tough.
  • Serve immediately: Garlic soup is best served immediately after it's made. The longer it sits, the more the flavor will fade.

Conclusion:

Spanish-style garlic soup is a delicious and easy-to-make soup that's perfect for any occasion. It's a great way to use up leftover bread, and it's also a good source of vitamins and minerals. If you're looking for a new soup recipe to try, this is definitely one that you'll enjoy.

Related Topics