Sopa de Ajo (Spanish Garlic Soup): A Humble Dish with a Golden Heart
This is one of those recipes that takes me straight back to the soul of Spain. Sopa de Ajo, or garlic soup, isn’t fancy, but it holds centuries of warmth, tradition, and resilience in every spoonful.
Born in the heart of Castilla, this soup was once the fuel of farmers, pilgrims, and shepherds. It was made with what little they had: stale bread, garlic, olive oil, and water—a simple combination that fed entire generations through harsh winters, holy fasting periods, and long journeys across the country.
Today, it’s still made the same way in many Spanish homes, including mine. The only real difference? I make it with picual extra virgin olive oil from my family grove in Cazorla, because if there's one thing I’ve learned, it’s that even the humblest recipe becomes extraordinary with quality Picual EVOO.
🧄 Ingredients (for 2–3 people):
- 6 cloves of garlic
- 4 tablespoons Picual Traditional extra virgin olive oil
- 1 tablespoon smoked paprika (pimentón de la Vera) – sweet, spicy, or a mix (in Spain, we usually use sweet)
- 1 teaspoon saffron
- 150g (about 2 cups) of day-old rustic bread, torn into bite-sized chunks
- 2 cups vegetable or chicken broth
- 2 cups water
- 2 eggs (optional, but highly recommended)
- Salt to taste (I didn’t use any because the jamón serrano I added was salty enough)
- 1 thick slice of jamón serrano, cut into small cubes
🍲 Instructions
1. Warm the soul (and the oil):
In a heavy-bottomed pot, heat the extra virgin olive oil over medium heat. I used our Picual Traditional EVOO, which expands beautifully as it warms, making 4 tablespoons look like 6.
Add the garlic and cook gently until golden and fragrant. Don’t rush it, this is where the flavor begins. Remove the garlic and blend it with the broth using a mortar (mortero) or blender. (I normally use a blender.)
Add the torn bread to the oil and fry until crispy and golden. Remove and set aside.
2. Add the spirit of Spain:
Add one more teaspoon of Picual EVOO to the pot. Add the jamón serrano and fry briefly.
Next, add the saffron, and one minute later, the smoked paprika. You can remove the pot from the heat or reduce the heat to low while stirring quickly—this keeps the paprika from burning and turning bitter. Let the spices bloom.
3. Pour the broth:
Add the garlic-infused broth and the water, and bring to a gentle simmer. Let it cook for 10–15 minutes.
Add the fried bread and let it soften and thicken the soup—it becomes rich, rustic, and comforting.
4. Eggs – the silken touch:
If using, crack the eggs directly into the simmering soup and poach for 3–4 minutes.
Alternatively, stir them in gently to create beautiful egg ribbons.
5. Season and serve:
Taste and adjust the salt, if needed. Serve hot with a final drizzle of piicual traditional extra virgin olive oil.
A Bowl of Tradition
This soup is a reminder that the most honest food is often the most nourishing, not just for the body, but for the soul.
It tastes even better the next day, and always, always, better when made with love and good extra virgin olive oil.
Let me know if you try it. I’d love to hear how it turns out in your kitchen!