Sopa de Ajo (Castilian Garlic Soup)
A frugal Castilian soup of golden garlic, smoked paprika and stale bread simmered in stock until it turns soft, warming and deeply savoury.
Made with Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a heavy pan or earthenware pot over a medium heat. Add the garlic and cook for 2 minutes, stirring, until pale golden. Do not let it brown or it turns bitter.
2 min - 2
Add the bread and fry for 3 minutes, turning, until lightly toasted and coated in oil.
3 min - 3
Take the pan off the heat and stir in the smoked paprika. Add it off the heat so it does not burn.
- 4
Pour in your ready made vegetable stock (see the base recipe) and return to the heat. Bring to the boil, then simmer gently for 15 minutes, stirring now and then, until the bread has broken down into a thick soup.
15 min - 5
Stir in the sherry vinegar and season with salt and black pepper.
- 6
Ladle into warm bowls and finish with the parsley and a little extra olive oil.
Tips
- Day old rustic bread works best. Fresh bread turns gluey, so dry it in a low oven first.
- The classic version has a poached egg dropped into each bowl at the end. That adds egg, so it is no longer vegan or egg free.
- Use real Spanish smoked paprika (pimentón). It is the main flavour.
Storing and freezing
Best on the day. Keep leftovers in the fridge for up to 2 days, adding extra stock when reheating because the bread thickens it. Reheat until steaming hot all the way through.
Questions
Is sopa de ajo vegan?
Made with vegetable stock and without the traditional egg, yes. Check the bread label too, as some shop loaves contain milk or egg.
Can I make it gluten free?
Yes, use stale gluten free bread. It breaks down more quickly, so add it later and simmer for only 8 to 10 minutes.
How garlicky is it?
Properly garlicky but mellow, because the garlic is sliced and cooked gently in oil, which softens its bite. Use 5 cloves for a milder soup.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
