⭐ 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 rooted in traditional cooking, Sopa Castellana is one of those dishes that always brings me back to home. This simple garlic soup from Castilla y León is a testament to making the most of humble ingredients. The aromas of garlic, smoked paprika and olive oil recall family kitchens where food was both sustenance and comfort.
What I love about this soup is how a few pantry staples become a warm, nourishing meal that gathers people around the table. It’s perfect for cold evenings, a light dinner, or whenever you want a bowl that tastes like tradition and home.
What is Sopa Castellana?
Sopa Castellana, often called Sopa de Ajo (Spanish Garlic Soup), is a rustic soup that originated with Castilian shepherds. It highlights the classic Spanish approach of turning simple, high-quality ingredients—garlic, bread, paprika, olive oil—into a satisfying, flavorful dish.
Ingredients
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8 large cloves of garlic, thinly sliced
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6 cups rich chicken or vegetable broth
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4 thick slices of day-old crusty bread
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2 teaspoons Spanish smoked paprika (pimentón)
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4 large free-range eggs
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100g Serrano ham, diced
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4 tablespoons extra virgin olive oil
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Salt and black pepper to taste
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Fresh parsley for garnish
Preparation
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Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook until it turns golden and fragrant, taking care not to burn it.
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Add the diced Serrano ham and sauté for about 2 minutes until it releases some fat and becomes slightly crisp.
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Stir in the smoked paprika, then add the bread pieces so they can toast briefly in the flavored oil.
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Pour in the hot broth and bring the mixture to a gentle simmer. Cook for about 20 minutes so the bread softens and helps thicken the soup.
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Carefully crack the eggs into the simmering soup, spacing them evenly. Cover and cook for 3–4 minutes until the whites are set but the yolks remain soft.
Professional tips
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Use day-old bread for better texture and to thicken the soup naturally.
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Don’t skip the smoked paprika; it provides the characteristic smoky, sweet depth.
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Bring eggs to room temperature before adding to the soup to ensure even cooking.
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Serve immediately so the eggs are at their best and the soup is hot.
What to serve with
Sopa Castellana is versatile and pairs well with simple accompaniments that complement its rustic flavors.
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A glass of Spanish red wine
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Extra crusty bread for dipping
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A light green salad to balance the richness
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Additional Serrano ham on the side, if desired
This comforting garlic soup celebrates Spanish culinary heritage. It’s an easy, flavorful recipe that brings warmth to the table and is ideal for sharing with family and friends.