Best Sopa de Ajo

Here is my favorite sopa de ajo recipe, with simple ingredients like garlic, bread, paprika, and eggs that come together to make a comforting, warming Basque soup that’s perfect for cold days.

This garlic soup has become our go-to dinner when someone in the family is feeling under the weather. I love how just a few pantry staples can create something so satisfying and nourishing. Plus, it’s ready in about 20 minutes!

What Kind of Bread Should I Use?

For authentic sopa de ajo, you’ll want to use a good-quality baguette that’s at least a day old – slightly stale bread actually works better here since it holds up when simmered in the broth. A crusty French baguette is your best bet, but any artisan-style bread with a firm crust and airy interior will do the job. Avoid soft sandwich bread or anything too dense, as it won’t give you the right texture. If your baguette is fresh, you can leave it out overnight or toast it lightly in the oven to dry it out a bit before using.

Options for Substitutions

This traditional Basque soup is pretty forgiving when it comes to swaps, though some ingredients are key to getting that authentic flavor:

• High-quality baguette: Day-old crusty bread works best here – try sourdough, Italian bread, or even thick slices of country bread. Avoid soft sandwich bread as it’ll get too mushy.
• Pimentón de la Vera: This smoked Spanish paprika is really what makes this soup special, so try not to substitute it. If you absolutely must, use regular paprika plus a tiny pinch of smoked salt, but the flavor won’t be quite the same.
• Chicken broth: Vegetable broth works fine for a lighter version, or you can use beef broth for something richer. Just make sure it’s good quality since it’s the base of your soup.
• Sherry vinegar: Red wine vinegar or white wine vinegar can step in here. Start with 1 tablespoon and taste – you want that gentle acidic kick without overpowering the garlic.
• Fresh garlic: Don’t even think about using garlic powder here! Fresh garlic is absolutely essential for this soup. If your cloves are small, use more – this soup should be garlicky.
• Eggs: The eggs create those silky ribbons in the soup, so they’re pretty important. If you’re avoiding eggs, you can skip them, but you’ll miss out on that traditional texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sopa de ajo is burning the garlic, which will turn your entire soup bitter – keep the heat at medium-low and stir constantly while the garlic cooks until it’s just golden and fragrant.

Another common error is adding the paprika too late or cooking it too long, so stir it in right after the garlic becomes aromatic and cook for just 30 seconds before adding the broth to prevent it from becoming bitter.

When adding the beaten eggs, pour them in very slowly while stirring the soup constantly to create silky ribbons instead of scrambled egg chunks, and make sure your soup isn’t boiling hot when you do this.

For the best texture, use day-old bread that’s been cubed and toasted until golden – fresh bread will get too mushy, while overly stale bread won’t absorb the flavorful broth properly.

What to Serve With Sopa de Ajo?

This rustic Spanish soup is hearty enough to be a meal on its own, but it pairs beautifully with some crusty bread for extra dipping – even though there’s already bread cooked right into the soup! A simple Spanish-style salad with mixed greens, tomatoes, and a drizzle of good olive oil makes a nice light side that won’t compete with the bold garlic and paprika flavors. You could also serve it alongside some Manchego cheese and olives for a more traditional Spanish tapas feel, or pair it with grilled chorizo if you want to make it even more filling. The smoky, garlicky broth is so satisfying that honestly, a glass of Spanish wine and maybe some crusty bread on the side is really all you need.

Storage Instructions

Refrigerate: This garlic soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so don’t worry about making it ahead! Just keep in mind that the bread will soften more as it sits, but that’s totally normal for this rustic soup.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend doing it before adding the beaten eggs. The eggs don’t freeze and thaw as nicely, so it’s better to add them fresh when you reheat. Store it in freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If you froze it without eggs, whisk in some beaten eggs during the last few minutes of heating. You might need to add a splash of broth or water if it’s gotten too thick, and taste for seasoning since flavors can mellow after storage.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 40-45 g
• Fat: 95-105 g
• Carbohydrates: 95-110 g

Ingredients

For the toasted bread:

• 4 oz artisan baguette, cut into large pieces
• 7 tbsp olive oil

For the soup base:

• 1 tbsp smoked spanish paprika (pimentón de la vera), heaping
• 1 garlic head (about 12 cloves), peeled and finely minced
• 8 cups chicken broth, low-sodium or homemade
• 2 tsp kosher salt, plus more if needed
• 2 tbsp sherry vinegar
• 1 tbsp olive oil (reserved from above)

For finishing:

• 3 large eggs, well beaten

Step 1: Toast the Baguette

• 4 oz artisan baguette, cut into large pieces

Preheat your oven to 450°F (230°C).

Arrange the pieces of artisan baguette on a baking sheet and place them into the oven.

Toast the bread until it is deeply browned—almost burnt—about 20 to 25 minutes.

Remove from the oven and let the bread cool slightly, then break or slice it into roughly 2-inch pieces.

Step 2: Toast Bread in Olive Oil

• 7 tbsp olive oil
• toasted bread pieces from Step 1

In a large pot, heat 7 tablespoons of olive oil over medium-high heat.

Add the cooled, toasted bread pieces from Step 1 to the pot, then reduce the heat to medium.

Cook the bread, turning often, so that each piece toasts further and soaks up the olive oil, about 2 minutes.

Remove the toasted bread and set it aside.

Wipe the pot clean to remove any crumbs.

Step 3: Prepare Garlic and Paprika Base

• 1 garlic head (about 12 cloves), peeled and finely minced
• 1 tbsp olive oil (reserved from above)
• 1 tbsp smoked Spanish paprika (Pimentón de la Vera), heaping

Add the finely minced garlic and the reserved 1 tablespoon of olive oil to the cleaned pot.

Cook over medium-high heat, stirring constantly, until the garlic becomes golden brown and fragrant, about 30 seconds to 1 minute.

Stir in the heaping tablespoon of smoked Spanish paprika (Pimentón de la Vera) until evenly combined.

I always find that brown garlic with smoky paprika creates the perfect foundation for this soup.

Step 4: Simmer the Soup with Bread

• 8 cups chicken broth, low-sodium or homemade
• 2 tsp kosher salt, plus more if needed
• toasted bread pieces from Step 2
• 2 tbsp sherry vinegar

Pour in the chicken broth and 2 teaspoons kosher salt, stirring well to combine with the garlic and paprika mixture.

Bring the soup to a boil over high heat, then add the toasted bread pieces from Step 2.

Reduce the heat to medium-low and maintain a gentle simmer.

Stir in the sherry vinegar.

Let the soup cook for about 25 minutes, stirring occasionally and breaking up the bread so it melds into the broth and flavors develop.

Taste and add more salt if needed.

Step 5: Add Eggs and Serve

• 3 large eggs, well beaten

When you’re ready to serve, bring the soup back to a simmer over medium-high heat.

Stirring constantly in a circular motion, slowly pour the well-beaten eggs into the hot soup in a steady stream.

This will create delicate ribbons of egg throughout.

If any large pieces of bread remain, break them up using kitchen scissors or a spoon.

Serve the soup hot and enjoy.

Sometimes, for even more flavor, I like to finish the soup with a splash of extra sherry vinegar at the table.