If you are looking for a soul-warming dish that bursts with flavor while staying vegetarian, this Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe is an absolute must-try. This rustic, comforting soup highlights the rich, aromatic qualities of garlic paired with smoky paprika and silky ribbons of egg, all balanced by the freshness of apple cider vinegar. It’s a perfect example of how simple ingredients come together to create something truly magical and profoundly satisfying.
Ingredients You’ll Need
Each ingredient in this soup plays a starring role, contributing essential layers of flavor, texture, and color. From the crispiness of the toasted baguette to the gentle tang of vinegar, everything works together flawlessly.
- Baguette: Cubed to make crisp, golden croutons that add the perfect crunch and soak up the soup’s flavors beautifully.
- Olive oil: A cornerstone of Spanish cooking, it gently sautés the garlic and builds the soup’s rich base.
- Garlic (12 cloves): Sliced and browned to mellow its sharpness into a nutty, aromatic heart for this soup.
- Smoked Spanish paprika: Adds warmth and a subtle smokiness that defines the bold character of this dish.
- Vegetable broth: The flavorful liquid medium that carries all these ingredients together, making it hearty yet light.
- Salt: Enhances all the natural flavors; adjust depending on your broth’s saltiness.
- Apple juice vinegar: Brings a bright, slightly sweet acidity that lifts the soup and balances the richness.
- Eggs (3 large): Whisked and drizzled in to create delicate, silky ribbons that add body without heaviness.
How to Make Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe
Step 1: Prepare the Bread
Start by cubing the baguette into bite-sized pieces. These will be toasted later to create wonderful croutons that add texture and soak up the delicious broth.
Step 2: Sauté the Garlic
In a large pot, heat the olive oil over medium heat. Add the thinly sliced garlic and cook it until it turns golden brown and fragrant. This step is crucial, as it transforms raw garlic into a mellow, nutty flavor base.
Step 3: Add the Smoked Paprika
Once the garlic is beautifully golden, stir in the smoked Spanish paprika. Let it cook for about 30 seconds to release its smoky aroma, infusing the oil with intense, warm notes.
Step 4: Pour in the Broth and Season
Pour the vegetable broth into the pot, then add salt and apple juice vinegar. Bring everything to a gentle simmer to marry the flavors while maintaining brightness. The vinegar really elevates the soup here by cutting through the richness.
Step 5: Create the Egg Ribbons
Slowly drizzle the whisked eggs into the simmering soup while stirring continuously. This creates delicate ribbons of cooked egg throughout the broth, giving it a silky texture and added heartiness.
Step 6: Toast the Bread and Serve
While the soup simmers, toast the cubed bread in a separate pan until golden and crisp. Ladle the soup into bowls and ladle the crunchy croutons on top for an irresistible finish.
How to Serve Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe
Garnishes
A sprinkle of fresh chopped parsley or a drizzle of good quality extra virgin olive oil lifts the presentation and flavor. You might also add a pinch of extra smoked paprika or freshly cracked black pepper for a little kick. These little accents make the dish feel special and homey all at once.
Side Dishes
This soup pairs wonderfully with a crisp green salad dressed simply with lemon juice and olive oil. If you want to round out the meal, serve some roasted vegetables or a Spanish tortilla for a more substantial feast that remains vegetarian and delicious.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls made from hollowed-out mini loaves. You could also scatter some toasted nuts or seeds on top for crunch or offer a side of homemade garlic-infused olive oil for dipping extra bread.
Make Ahead and Storage
Storing Leftovers
Keep leftover Spanish Garlic Soup in an airtight container in the refrigerator for up to three days. The garlic flavor tends to deepen overnight, making it even more delicious the next day.
Freezing
You can freeze the soup in portions for up to one month. Be sure to leave out the toasted bread from freezing, as it will become soggy. Freshly toast croutons just before serving.
Reheating
Reheat slowly on low heat while stirring gently to preserve the egg ribbons’ texture. Avoid boiling vigorously as it can cause the eggs to curdle. A gentle warm-up is all you need to bring this soup back to life.
FAQs
Can I make this Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe vegan?
Absolutely! To make it vegan, simply omit the eggs, or replace them with silken tofu blended into the broth for creaminess. The soup will still be flavorful and hearty.
Is smoked paprika essential for the recipe?
Smoked paprika adds signature warmth and smokiness but if you don’t have it, regular sweet paprika can work as a substitute. The flavor will be milder but still delicious.
Can I use different types of bread for the croutons?
Yes, while a baguette is traditional for its texture and flavor, you can use any crusty bread you enjoy. Just make sure to toast it well to add crunch.
What if I don’t have apple juice vinegar?
White wine vinegar or sherry vinegar are great alternatives. They provide a similar tang and help brighten the soup without overpowering the garlic.
How spicy is this soup?
This Spanish Garlic Soup is mild in heat but rich in smoky flavor. If you want extra spice, a pinch of cayenne pepper or a few red pepper flakes can be added during the paprika step.
Final Thoughts
I cannot recommend this Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe enough for those cozy nights when you want something quick, comforting, and utterly delicious. Its simplicity is its charm, and it truly feels like a warm hug in a bowl. Give it a go—you might just find a new favorite to add to your kitchen rotation!
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Spanish Garlic Soup Recipe (Vegetarian) – Sopa de Ajo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
A classic Spanish Garlic Soup (Sopa de Ajo) that’s rich, flavorful, and vegetarian-friendly. This comforting soup features toasted garlic sautéed in olive oil, smoky Spanish paprika, and a savory vegetable broth base enriched with delicate ribbons of whisked eggs. Served with toasted baguette croutons, it’s perfect for a cozy meal in just 30 minutes.
Ingredients
Main Ingredients
- 1 baguette
- 1/2 cup olive oil
- 12 cloves garlic (peeled and sliced)
- 2 tablespoons smoked Spanish paprika
- 8 cups vegetable broth
- 2 teaspoons salt (omit if using pre-bought stock)
- 2 tablespoons apple juice vinegar
- 3 large eggs (whisked)
Instructions
- Prepare the bread: Cube the baguette into bite-sized pieces to use as croutons or for serving with the soup.
- Sauté the garlic: Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook until it turns golden brown, releasing its aromatic flavor into the oil.
- Add paprika: Stir in the smoked Spanish paprika with the garlic and olive oil, allowing the smoky notes to infuse the mixture for a minute.
- Add broth and seasoning: Pour in the vegetable broth, add salt (if using), and the apple juice vinegar. Bring the soup to a gentle simmer to meld all the flavors together.
- Create egg ribbons: Slowly drizzle the whisked eggs into the simmering soup while continuously stirring. This motion will create silky ribbons of cooked egg throughout the soup.
- Serve: Ladle the hot soup into bowls and top with the toasted baguette croutons or serve the croutons on the side.
Notes
- For a gluten-free option, substitute the baguette with gluten-free bread or omit the croutons.
- Adjust the amount of smoked paprika to taste for smokiness intensity.
- If using salted vegetable broth, omit or reduce added salt.
- To make it vegan, omit the eggs or use a vegan egg substitute, though texture will differ.
- The apple juice vinegar adds a slight tang; white wine vinegar can be a substitute if unavailable.
