The 30-Minute Spanish Soup I Make Year After Year

When I moved to Madrid, I rented a piso (part of a flat/apartment) from Señora Ramona. Señora Ramona owned a little fabric store on the floor below, and she rented out rooms to female boarders. She treated us as if we were her family, and she made my roommates and I feel at home as we were learning the language and the city. 

She would always make us a steaming pot of café con leche in the morning, which we drank with little biscuits of various sorts. At night, she not only served us dinner, she welcomed us into her kitchen, teaching us how to cook Spanish dishes. 

When we were sick, she wrapped us up in blankets and made us soup. One of the soups she would make for us is sopa de ajo. 

What Is Sopa de Ajo?

Sopa de ajo, or garlic soup, is Spain’s answer to French onion soup, but it’s also sort of like a Spanish version of egg drop soup. If you think there is no such thing as too much garlic, then you will absolutely love this soup.

Sopa de ajo is hearty, easy, and simple. It’s basically just five ingredients: garlic (lots and lots of garlic), old bread, paprika, chicken stock, and eggs. If you have those ingredients (along with some salt and olive oil) you are good to go.

Though I have made this soup for family members who are sick, it also makes a great desperation dinner. It’s made with ingredients that you can find on hand, so you can get dinner on the table in less than 30 minutes. I think Señora Ramona would be proud. 

Easy Soups

• Creamy Vegetable Dumpling Soup
• Sweet and Sour Cabbage Soup
• Easy Tuscan Bean Soup
• Swamp Soup

Sauté the garlic:

Preheat a large pot on the stove for 1 minute on medium-high heat. Add the olive oil and heat for 30 seconds. Add the garlic and sauté until fragrant, about 3 minutes, then stir in 2 teaspoons of Spanish paprika and add the bread. Continue stirring until everything is coated in olive oil.

Deglaze the pot and add the stock:

Add the Spanish brandy, if using, using your spoon to scrape off any bits of garlic or paprika from the bottom of the pot, then pour in the chicken broth, and season with sea salt. Bring to a boil, stirring occasionally.

Add the egg and serve:

Once the soup is boiling, using one hand, pour in the whisked eggs slowly, stirring, until the eggs are completely added. This will create ribbons of egg. 

Once all the eggs are added, reduce the heat to low and allow to cook for 1 to 2 more minutes, then remove from the heat. Sprinkle the remaining 1 teaspoon of Spanish paprika on top, and serve.

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