SoupMain Course

Sopa Castellana

Name: Sopa Castellana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 8 clove garlic thinly sliced; 60 g serrano ham diced; 100 g day-old bread cut into small cubes; 5 g smoked paprika; 1 l chicken broth; 4 pcs egg; 1 tsp salt; 0.5 tsp black pepper freshly ground; 5 g parsley fresh, chopped (optional)

This traditional Spanish garlic soup is a comforting and rustic dish, perfect for a cold day. Featuring a rich broth infused with garlic and smoked paprika, it's thickened with bread and often includes a poached egg. This recipe offers a simple yet flavorful taste of Castilian home cooking.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 285 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
8 clovegarlic, thinly sliced
60 gserrano ham, diced
100 gday-old bread, cut into small cubes
5 gsmoked paprika
1 lchicken broth
4 pcsegg
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

5 gparsley, fresh, chopped(optional)

Equipment

pot · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the sliced garlic and cook gently for 2-3 minutes until fragrant, being careful not to brown it.
About 3 min
Cook’s note: Burnt garlic will taste bitter.
3
Stir in the diced serrano ham and cook for another 2-3 minutes until slightly crispy.
About 3 min
4
Add the cubed day-old bread and toast it in the pot for 3-4 minutes, stirring frequently, until golden brown.
About 4 min
Cook’s note: The bread will absorb some of the oil and become slightly crunchy.
5
Remove the pot from the heat and stir in the smoked paprika quickly to prevent it from burning.
About 1 min
Cook’s note: Paprika burns easily and will turn bitter if overcooked.
6
Pour in the chicken broth, then return the pot to medium-high heat and bring the soup to a gentle boil.
About 5 min
7
Reduce the heat to low, season with salt and black pepper, and let the soup simmer for 10-15 minutes, allowing the bread to soften and thicken the broth.
About 15 min
8
Carefully crack an egg into the simmering soup for each serving, ensuring they are separated.
About 1 min
Cook’s note: You can crack each egg into a small bowl first to ensure no shell gets into the soup, then gently slide it in.
9
Cover the pot and continue to simmer for 3-5 minutes, or until the egg whites are set and the yolks are still runny.
About 5 min
Cook’s note: Adjust cooking time based on your preferred egg yolk consistency.
10
Ladle the soup into bowls, ensuring each serving gets an egg.
About 1 min
11
Garnish with fresh chopped parsley, if desired, and serve immediately.
About 1 min

Per serving

Nutrition

30%Score

Calories: 285kcal
Protein: 15.7g
Carbs: 17.6g
Fat: 16.8g
Fibre: 1.3g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup (without eggs) in an airtight container in the refrigerator.

Reheating

Gently reheat the soup on the stovetop over low heat until warm, then poach fresh eggs if desired.