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 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 crème fraiche, if desired.

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