Spanish Garlic Soup - Recipe With Photo Step By Step

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Spanish Garlic Soup - Recipe With Photo Step By Step
Spanish Garlic Soup - Recipe With Photo Step By Step

Spaniards prepare a very tasty garlic soup on Easter days, aromatic, hearty and … unusual!


White bread - 100 g

Garlic - 2-3 cloves

Vegetable oil - 2 tablespoons

Jamon - 10 g

Chorizo - 10 g

Meat broth - 400 ml

Ground sweet paprika - 0.5 tsp

Chicken egg - 2 pcs.

  • 105 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

Today we are preparing a traditional Spanish garlic soup. I first tried it while visiting my friend who has been living in Spain for many years. She says this soup is prepared differently in different regions of the country, but one thing remains the same - this garlic soup is usually served on Easter days.

Spanish garlic soup was originally the food of the poor and was prepared from what was - yesterday's bread and eggs, later they began to add jamon and chorizo, and not always and not everyone could cook such a soup in meat broth.

You and I live in such a time that you can, if you wish, buy all the necessary products for this soup, so we will do so. We will prepare all the products, prepare the meat broth in advance and cook a delicious Spanish garlic soup!

Peel the garlic and cut into large plates.

Pour vegetable oil into a saucepan with a thick bottom, heat it up, and fry the garlic in oil until golden brown.

Add the thinly sliced chorizo and jamon.

Add red ground paprika. Fry all ingredients for 5-7 minutes.

The bread should not be fresh, it is best to use yesterday's. Cut the bread into large cubes.

We spread the sliced bread in a saucepan and fry well until golden brown, stirring for 7-10 minutes.

Now pour in the meat broth. It should already be salty, if not, then at this stage you need to salt the soup.

Then the soup is prepared in different ways.

The simplest: the soup is heated for about 10 minutes, but do not let it boil, then a fresh egg is driven into the soup, the protein of which is immediately cooked in a hot broth, and the yolk will remain liquid.

I will cook differently. I transfer the soup into two portioned containers for baking in the oven (I have heat-resistant pots) and drive one egg from above into each container. I send the garlic soup in saucepans for 15 minutes to an oven preheated to 180-190 degrees C.

Finish the soup in any of the following ways.

A fragrant, tasty and satisfying Spanish garlic soup is ready!

Serve the soup hot, in portions.

Enjoy your meal!

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