Sopa De Ajo (Spanish Garlic Soup) – Dairy Free!

Growing up with a Spanish mum, Sopa de Ajo (or Spanish garlic soup) is such a nostalgic dish for me to eat. Made with simple pantry staples like garlic, olive oil, eggs and day-old bread, this comforting soup is extremely easy and cheap to make!

Looking for more comforting soups? You will love my potato & leek soup and garlic soup!

Ingredients Needed For Sopa De Ajo

What I love most about Sopa de Ajo, is how you will most likely have all the ingredients on hand needed to make it!

• Stale white bread Garlic – the star of the dish! You’ll need lots of fresh garlic cloves, sliced thinly so they melt into the broth.
• Extra virgin olive oil – use a good-quality olive oil, as it forms the flavour base of the soup.
• Day-old bread – traditionally a rustic Spanish loaf, but I like to use sourdough!
• Smoked paprika (pimentón) – adds that signature deep, smoky Spanish flavour and gorgeous golden colour. Try and get your hands on a good quality paprika!
• Chicken or vegetable broth – homemade or store-bought both work well. Use vegetable broth if you want to keep this soup vegetarian.
• Eggs – drizzled into the soup and then also cracked directly into the soup just before serving to gently poach.

How To Make

Sopa de Ajo could not be easier to make! And it comes together in under 15 minutes.

Step 1: In a large pot on a medium – high heat, bring the olive oil to heat. Add the garlic to the pot and fry for 2 minutes, stirring often to ensure the garlic does not burn. Add the smoked paprika and stir through for 2 minutes or until fragrant.

Step 2: Add the torn up bread to the pot and stir through until it’s well coated in the oil and spices. Add the chicken or vegetable stock and season with salt and pepper. Bring to the boil then reduce the heat to low and leave to simmer for 10 minutes.

Step 3: While the soup simmers, whisk two eggs. Slowly drizzle the eggs into the soup in a slow and steady stream, stirring them through with a wooden spoon. Crack the remaining two eggs straight into the soup and cover the pot with a lid. Leave to simmer for 5 minutes or until the eggs are poached.

Step 4: Ladle into a bowl and serve immediately!

FAQ’s for Sopa De Ajo

How To Serve

• Serve hot and fresh straight from the pot — Sopa de Ajo is at its best when enjoyed immediately.
• Finish with a drizzle of olive oil and a sprinkle of fresh parsley for colour and flavour.
• Add a few slices of jamón or crispy chorizo on top for a richer, more traditional touch.
• Pair it with a piece of homemade focaccia for dipping into that golden, garlicky broth.

How To Store

• Best served fresh: Sopa de Ajo is meant to be eaten as soon as it’s made — the bread softens beautifully in the broth and the egg stays silky.
• If you must store it: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the texture. I
• Avoid freezing, as the bread and egg will lose their texture once thawed

If you make this Sopa de Ajo (Spanish Garlic Soup), please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.

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5 from 4 votes

Sopa de Ajo (Spanish Garlic Soup)

By Daen Lia

Made with simple pantry staples like garlic, olive oil, eggs and day-old bread, Sopa de Ajo (Spanish garlic soup), is extremely easy and cheap to make!

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Servings: 4

Ingredients 

1x2x3x

• ▢ 1/4 cup olive oil, extra virgin
• ▢ 15 garlic cloves, finely sliced
• ▢ 1 tbsp smoked paprika
• ▢ 4 oz stale white bread, torn or cut into small pieces (4 – 5 large slices)
• ▢ 6 cups vegetable or chicken stock
• ▢ 4 eggs
• ▢ salt and pepper

Imperial (US) – Metric

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Instructions 

• Fry aromatics: In a large pot on a medium – high heat, bring the olive oil to heat. Add the garlic to the pot and fry for 2 minutes, stirring often to ensure the garlic does not burn. Add the smoked paprika and stir through for 2 minutes or until fragrant.
• Bread & stock: Add the torn up bread to the pot and stir through until it's well coated in the oil and spices. Add the chicken or vegetable stock and season with salt and pepper. Bring to the boil then reduce the heat to low and leave to simmer for 10 minutes.
• Eggs: While the soup simmers, whisk two eggs. Slowly drizzle the eggs into the soup in a slow and steady stream, stirring them through with a wooden spoon. Crack the remaining two eggs straight into the soup and cover the pot with a lid. Leave to simmer for 5 minutes or until the eggs are poached.
• Serve: Ladle the soup into bowls and serve immediately.

Video

Notes

Bread – You must use day-old or stale white bread for this recipe! I like to use a sourdough or rustic white loaf. 

Eggs – You can always add more eggs to poach depending on how many people you are serving this to! 

Paprika – Make sure you get your hands on the best paprika you can find! 

Nutrition

Calories: 282kcalCarbohydrates: 19gProtein: 9gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 164mgSodium: 201mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 1101IUVitamin C: 4mgCalcium: 109mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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