Authentic sopa castellana (Traditional spanish garlic soup)
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: 30 minutes
⏰ Total Time: 45 minutes
🥘 Servings: 4
📊 Difficulty Level: Easy
As a Spanish chef with deep roots in traditional cuisine, Sopa Castellana holds a special place in my heart. This humble garlic soup, born in the rustic kitchens of Castilla y León, tells a story of resourcefulness and comfort that spans generations. Every time I prepare this dish, I'm transported back to my grandmother's kitchen, where the aromatic blend of garlic, paprika, and olive oil would fill the air with warmth and anticipation.
What makes this soup truly special is its ability to transform simple ingredients into a soul-warming meal that brings people together. Whether shared during cold winter evenings or as a comforting family dinner, Sopa Castellana has the magical ability to create moments of connection and joy around the table.
What is Sopa Castellana?
Sopa Castellana, also known as Sopa de Ajo (Spanish Garlic Soup), is a traditional soup that originated among Castilian shepherds. This hearty dish exemplifies the rustic elegance of Spanish cuisine, combining basic pantry ingredients into something extraordinary.
Ingredients
8 large cloves of garlic, thinly sliced
6 cups rich chicken or vegetable broth
4 thick slices of day-old crusty bread
2 teaspoons spanish smoked paprika (pimentón)
4 large free-range eggs
100g serrano ham, diced
4 tablespoons extra virgin olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Preparation
Heat the olive oil in a large pot over medium heat. Add sliced garlic and cook until golden brown, releasing their sweet aroma.
Add the diced Serrano ham and cook for 2 minutes until slightly crispy.
Stir in the smoked paprika and immediately add the bread pieces, allowing them to toast slightly in the flavored oil.
Pour in the hot broth and bring to a gentle simmer. Cook for about 20 minutes, allowing the bread to break down and thicken the soup.
Crack the eggs into the soup, spacing them evenly. Cover and cook for 3-4 minutes until the whites are set but yolks remain runny.
Professional tips
Use day-old bread for better texture and thickening properties
Don't skip the smoked paprika – it's essential for authentic flavor
Keep the eggs at room temperature before adding them to the soup
Serve immediately while the eggs are perfectly cooked
What to serve with
Sopa Castellana pairs beautifully with:
A glass of Spanish red wine
Fresh crusty bread for dipping
A simple green salad
Additional Serrano ham as a side
This soul-warming soup isn't just a meal; it's a celebration of Spanish culinary heritage, perfect for gathering loved ones around the table and creating lasting memories.