Spanish Garlic Soup (Sopa de Ajo)

By • February 18, 2010 • 10 Comments


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Author Notes: I love garlic soup but I've never made it before: I came up with this version, thickened with good quality sourdough bread and enhanced with white wine and just a few spices, and I was really pleased. The flavors intensify the longer you cook this soup...WinnieAb

Serves 4-6

  • 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 teaspoon 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 crème fraiche, if desired.

Tags: entertaining, leftovers, rich, Spanish, Vegetarian

Comments (10) Questions (0)

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over 1 year ago Hilary G.

Even without the creme fraiche, this soup is so rich and heavenly- I decided it basically tastes like fondu. YUM. I will make this many times again.

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about 4 years ago coffeefoodwritergirl

Mmmmmm....this looks very delicious and warming. I am printing it out now to try it this week...Thanks!

Winnie100

about 4 years ago WinnieAb

Thanks! Let me know if you like it!

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about 4 years ago KelseyTheNaptimeChef

I love garlic soup with pimenton! I often add a poached egg to mine. I recommend it if you've never tried it!

Winnie100

about 4 years ago WinnieAb

Kelsey,
That's funny...I was going to make poached egg be part of the recipe, but opted against it in the end. Meant to mention it in the headnotes, but forgot to do that, too! Do you poach your egg in the soup, or separately?

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about 4 years ago KelseyTheNaptimeChef

I usually poach the egg separately and add it in at the end. That's because I leave the bread chunky so it wouldn't be able to poach in the broth to begin with! Putting it into the blender is interesting for sure, maybe I'll have to try that!

Monkeys

about 4 years ago monkeymom

I am looking forward to breaking in my brand new immersion blender with this. Looks amazing.

Winnie100

about 4 years ago WinnieAb

I've yet to get an immersion blender...I've wanted one for years! Let me know how it turns out.

Winnie100

about 4 years ago WinnieAb

Thanks TasteFood!

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about 4 years ago TasteFood

This sounds so good with all that garlic, bread, wine and smoked paprika. Nice recipe!