Sopa de Ajo (Spanish Garlic Soup)

Dairy Free · Vegetarian · Can be made: Gluten Free + Vegan Friendly

25 Jun · Written by Raquel Jones


Sopa de Ajo, known as Spanish Garlic Soup, is a time-honored dish with its roots firmly planted in Spain's culinary history. This hearty and flavorful soup has graced tables for centuries, offering a taste of tradition. Although the exact origins of Sopa de Ajo remain somewhat elusive, it is widely believed to have emerged in the region of Castilla y León, situated in the northern part of Spain.

In Spanish cuisine, garlic holds a cherished place, and Sopa de Ajo proudly showcases its bold and pungent essence. This soup typically stars garlic, bread, olive oil, paprika, and either chicken or vegetable broth. Some variations may introduce additional ingredients, such as eggs, ham, or chorizo, adding layers of complexity to its character.

Sopa de Ajo was traditionally considered a dish of the working class, celebrated for its simplicity and reliance on readily available ingredients.

It was a staple for Spanish shepherds, who toiled in the fields, caring for their flocks during long and often chilly days. This soup provided them with both sustenance and warmth, particularly welcome during the cold winter months.

In the present day, Sopa de Ajo has transcended its humble origins to become a cherished classic in Spanish gastronomy. It graces the menus of many traditional Spanish restaurants, appreciated for its rustic and robust flavors. It especially shines during the winter season when a steaming bowl of comforting soup is most inviting. Personally, I like to crown mine with a poached egg, but for those seeking a vegan alternative, omitting the egg doesn't diminish its deliciousness.

Bon Profit! Raquel x

Sopa de Ajo (Spanish Garlic Soup)

Serves: 6 people 


  • 6 slices of white bread (toast thickness) and not sourdough (you can substitute gluten-free option)
  • 6 garlic cloves, peeled and crushed
  • 4 tsp mild paprika
  • 1.5 litres chicken stock (you can substitute vegan option)
  • 240 ml olive oil
  • 6 eggs, for poaching and serving atop each bowl (omit for vegan recipe)
  • Salt and Pepper to taste


  • cubed ham or chorizo, pan fried until crispy
  • croutons
  • crispy shallots
  • jamón/prosciutto, air-dried until crispy
  • parsley, finely chopped


  1. Place a frying pan over a medium heat and add half the oil.
  2. When hot (not smoking) add the bread slices and fry until well browned on both sides. Remove the bread to a plate with paper towel and keep aside for the moment.
  3. In a large saucepan, over medium heat, add the remaining oil and garlic and fry until golden.
  4. Once garlic is golden, add the paprika and stir for 30 secs.
  5. Add the chicken stock and the fried bread. Stir and taste at his stage, and season with salt and pepper to your liking.
  6. Simmer on low for 20mins.
  7. Whilst soup simmers, poach the eggs in a separate pan of boiling water. Remove eggs and drain on paper towel for the moment.
  8. Remove soup from heat and carefully purée contents with a hand held blender, or allow soup to cool slightly and transfer to a blender for puréeing.
  9. Divide soup equally amongst 6 bowls and serve with a poached egg on top.


This dish is best enjoyed freshly prepared. You can save leftovers though if you like. Let the soup cool completely before transferring to an airtight container, and store in the refrigerator for up to 3 days.

It is not recommended that you freeze garlic soup.


Our Tempranillo Jcomplements the soup's earthy richness, enhancing its hearty character with dark fruit and spice notes.

Our pinot grisis a refreshing contrast to the garlic flavours, with fruity and floral notes that cleanse the palate.

Ourchardonnay, adds a luxurious touch to the soup with its slight oakiness and refreshing acidity.

A poached egg on top adds a sense of luxury, with the yolk melting deliciously into the soup. A sprinkle of parsley adds colour and texture too.