Spanish Garlic Soup (Vegetarian) Recipe

Introduction

Spanish Garlic Soup is a comforting and flavorful vegetarian dish that highlights the rich taste of garlic combined with smoky paprika and fresh bread. This hearty soup is perfect for warming up on a chilly day while enjoying simple, traditional Spanish flavors.

Ingredients

• 1 baguette
• 1/2 cup olive oil
• 12 cloves of garlic, peeled and finely sliced
• 2 tablespoons smoked Spanish paprika
• 8 cups vegetable broth
• 2 teaspoons salt (omit if using pre-bought stock)
• 2 tablespoons sherry vinegar
• 3 large eggs, whisked

Instructions

1. Step 1: Prepare the bread. Preheat your oven grill to 482°F (250°C). Cut half the baguette into inch-wide pieces and place them on a baking tray. Grill for about 6 minutes until the bread begins to brown. Meanwhile, heat half of the olive oil in a large pan and fry the bread pieces until lightly charred but not blackened. Set the toasted bread aside.
2. Step 2: Prepare the vegetable broth and garlic. Boil water in a medium pot, add vegetable stock cubes if using, and simmer for 5 minutes. Clean the pan used for frying bread, heat the remaining olive oil on medium, add the sliced garlic, and fry for 2-3 minutes until golden. Add the smoked paprika and cook for another 2-3 minutes, stirring well.
3. Step 3: Add the vegetable broth and toasted bread. Pour the hot vegetable broth into the pan with garlic and paprika, stirring thoroughly. Add the toasted bread pieces and simmer with the lid on for 5-8 minutes. Season with salt to taste. Break up the bread with a large spoon as it soaks in the broth, stirring gently, and continue simmering for 3-4 more minutes.
4. Step 4: Add the egg and serve. Turn off the heat. Lightly whisk the eggs in a small bowl, then slowly whisk in about half a ladle of hot broth. Gradually pour the egg mixture into the soup, stirring gently with a fork as you pour. Let the soup sit for 5-8 minutes before serving. Grill a few slices of fresh baguette until golden and serve alongside the soup with a glass of red wine.

Tips & Variations

• For a richer flavor, use homemade vegetable stock instead of store-bought broth.
• Add a pinch of cayenne pepper if you prefer a spicier kick.
• Substitute sherry vinegar with red wine vinegar if unavailable.
• To make this soup vegan, omit the eggs and serve with extra toasted bread on the side.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to avoid overcooking the eggs. It’s best to add fresh whisked eggs during reheating if desired for that silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, a rustic country loaf or sourdough bread can work well if you don’t have a baguette. Just make sure it’s sturdy enough to hold up when soaked in the broth.

Is this soup spicy?

Traditional Spanish Garlic Soup is mildly smoky and garlicky rather than spicy. You can add cayenne or chili flakes if you want more heat.

Spanish Garlic Soup (Vegetarian) Recipe

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4.9 from 81 reviews

A comforting and flavorful Spanish Garlic Soup featuring toasted baguette, garlic, smoked paprika, and a rich vegetable broth, finished with a delicate egg swirl. This vegetarian soup captures the essence of traditional Spanish flavors and is perfect for a cozy meal.

• Author: Lily
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread and Oil

• 1 baguette
• 1/2 cup olive oil

Soup Base

• 12 cloves of garlic, peeled and finely sliced
• 2 tablespoons smoked Spanish paprika
• 8 cups vegetable broth
• 2 teaspoons salt (omit if using pre-bought stock)
• 2 tablespoons sherry vinegar

Egg Mixture

• 3 large eggs, whisked

Instructions

1. Prepare the bread: Preheat your oven grill to 482°F (250°C). Cut half the baguette into inch-wide pieces and place them on a baking tray. Grill for about 6 minutes or until the bread starts to brown. Meanwhile, heat half of the olive oil in a large pan and fry the bread pieces until they lightly char, avoiding blackening. Set aside the toasted bread.
2. Prepare vegetable broth and garlic: In a medium pan, boil water and add the vegetable stock cubes to make the broth. Let it simmer for 5 minutes. Clean the pan used to fry the bread and set it on medium heat. Add the remaining olive oil. Once hot, fry the sliced garlic for 2-3 minutes until golden but not burnt. Stir in the smoked paprika and cook for another 2-3 minutes.
3. Add vegetable broth and toasted bread: Pour the hot vegetable broth into the pan with garlic and paprika. Stir well, then add the toasted bread pieces. Cover and simmer for 5-8 minutes. Season to taste. Use a large spoon to break up the bread while stirring, and simmer for an additional 3-4 minutes to allow the bread to fully absorb the broth.
4. Add the egg and serve: Turn off the heat. Lightly whisk the eggs in a small bowl and gradually add a half ladle of hot broth while whisking continuously. Slowly pour this egg mixture into the soup while stirring gently with a fork to create delicate egg ribbons. Let the soup rest for 5-8 minutes. Meanwhile, grill a few slices of fresh baguette until golden. Serve the soup warm with the toasted bread and a glass of red wine.

Notes

• Use good quality smoked Spanish paprika for authentic flavor.
• Adjust salt based on the saltiness of your vegetable broth.
• Be careful not to burn the garlic as it can turn bitter.
• For vegan variation, skip the eggs or replace with a plant-based egg substitute.
• This soup pairs beautifully with a robust red wine.

Keywords: Spanish Garlic Soup, Vegetarian Soup, Smoked Paprika Soup, Bread Soup, Spanish Recipe, Garlic Soup, Comfort Food