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Spanish Garlic Soup – Cozy Comfort in Every Spoonful

Spanish Garlic Soup – Cozy Comfort for Your Soul

Experience the warmth of Spanish Garlic Soup with every spoonful, a cozy comfort food perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 tablespoons Olive Oil high-quality extra virgin for best results
  • 8-10 cloves Garlic fresh cloves for the best aroma
  • 4 oz Stale Bread prevents mushiness when softened
  • 1 tablespoon Smoked Paprika can substitute with regular paprika for milder taste
  • 6-7 cups Chicken Stock or Vegetable Broth choose based on dietary preference
  • 4 large Eggs whisked to create silky ribbons
  • Sea Salt and Black Pepper to taste

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 4 tablespoons of olive oil over medium heat. Add 8 to 10 sliced garlic cloves and sauté for 2-3 minutes until fragrant and golden. Stir in 1 tablespoon of smoked paprika and 4 oz of torn stale bread; toast for an additional 3 minutes.
  2. Pour in 6 to 7 cups of chicken stock or vegetable broth, breaking up the bread gently. Bring to a gentle simmer for about 10 minutes.
  3. Stir the soup vigorously to create a whirlpool effect. Gradually pour in 4 large whisked eggs, letting them create ribbons as they cook for 1-2 minutes.
  4. Taste the soup and season with sea salt and black pepper. Add more broth if it's too thick.
  5. Ladle the soup into bowls, drizzle with olive oil, and garnish with parsley if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, store in an airtight container for up to 3 days, keeping bread separate to maintain texture. Freeze without eggs for up to 3 months.

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