Spanish Garlic Soup (Sopa De Ajo) Recipe

Name: Spanish Garlic Soup (Sopa De Ajo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons olive oil; cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped; 1 large onion, peeled and chopped; 4 slices sourdough bread, cubed; 1 cup white wine; 6 cups vegetable or chicken stock, preferably homemade (I used vegetable); 1 teaspoon sweet or smoked paprika (I prefer the smoked); 1 pinch saffron; 1 1/2 teaspoons coursely ground peppercorns (I use a mortal and pestle); 1 teaspoon sea salt or to taste; minced fresh parsley for serving; creme fraiche for serving- optional

Servings: persons

3 tablespoons butter
3 tablespoons olive oil
cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped
1 large onion, peeled and chopped
4 slices sourdough bread, cubed
1 cup white wine
6 cups vegetable or chicken stock, preferably homemade (I used vegetable)
1 teaspoon sweet or smoked paprika (I prefer the smoked)
1 pinch saffron
1 1/2 teaspoons coursely ground peppercorns (I use a mortal and pestle)
1 teaspoon sea salt or to taste
minced fresh parsley for serving
creme fraiche for serving- optional

1
In a soup pot, melt the butter and the olive oil over medium heat. Add the garlic, onion, and bread cubes, and reduce the heat a bit so the garlic doesn't burn. Cook until the onions are translucent and the garlic and bread cubes are nicely browned (you can add a little water to the the pan during the saute process if it seems too dry).
2
Add the wine and 1/2 cup of the stock and bring to a boil. Cook for a minute or two, skimming the surface, if necessary, and then turn off the heat.
3
Allow to cool a bit and then process in a blender or food processor into a paste (you could also use a hand blender for this). Return to your soup pot and add the rest of the stock and the seasonings.
4
Cook over low heat for 30-40 minutes. Taste and adjust the seasonings, if necessary. If you want the soup to be very smooth, you can blend it again before serving; garnish with fresh parsley and a dollop of creme fraiche, if desired.

783

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons olive oil, cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped, 1 large onion, peeled and chopped, and more.

Yes, Spanish Garlic Soup (Sopa De Ajo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Garlic Soup (Sopa De Ajo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions