Dinner

Spanish Garlic Soup with Smoked Paprika and Egg Ribbons Recipe

Name: Spanish Garlic Soup with Smoked Paprika and Egg Ribbons Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 2 tablespoons Olive Oil (high-quality extra virgin for best taste); 8-10 cloves Garlic (very thinly sliced); 1 tablespoon Smoked Paprika (substitute regular for milder flavor); 4 ounces Stale Bread (torn or thinly sliced); 6-7 cups Chicken Stock or Vegetable Broth (for richness or vegetarian option); 4 large Eggs (whisked); Sea Salt (to taste); Black Pepper (to taste); Olive Oil (for drizzling, optional); Fresh Parsley (for garnish, optional)

Byreem everly February 2, 2026February 2, 2026

Jump to Recipe

Introduction

Spanish Garlic Soup is a warm and comforting dish that highlights the simple yet robust flavors of garlic and smoked paprika. Perfect for chilly evenings, this soup offers cozy satisfaction in every spoonful. With just a few ingredients, you can create a flavorful and nourishing meal.

A bowl with three visible layers: the bottom layer is a smooth, bright orange soup with a slightly foamy texture; on top of that are two soft, white poached eggs with runny yolks peeking through, sprinkled with finely chopped green herbs and black pepper; the third layer consists of a toasted slice of crusty white bread, partially dipped into the soup, showing its airy texture. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (high-quality extra virgin for best taste)
8-10 cloves garlic (very thinly sliced)
4 ounces stale bread (torn or thinly sliced)
1 tablespoon smoked paprika (substitute regular for milder flavor)
6-7 cups chicken stock or vegetable broth (for richness or vegetarian option)
4 large eggs (whisked)
Sea salt (to taste)
Black pepper (to taste)

Instructions

Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and sauté for 2 to 3 minutes until fragrant but not browned.
Step 2: Stir in 1 tablespoon of smoked paprika, then add the torn stale bread. Sauté together for another 3 minutes to soak up the flavors.
Step 3: Pour in 6 to 7 cups of chicken stock or vegetable broth, breaking up the bread as you add the liquid. Bring the mixture to a gentle simmer and cook for about 10 minutes.
Step 4: Create a whirlpool in the soup by stirring, then slowly pour in the whisked eggs while continuously stirring to form delicate egg ribbons throughout the soup.
Step 5: Season the soup with sea salt and black pepper to taste. Adjust the consistency by adding more stock if needed, and add extra smoked paprika if you prefer a stronger smoky flavor.
Step 6: Ladle the soup into warm bowls and serve hot. Optionally, drizzle with a little olive oil and garnish with fresh parsley for added freshness.

Tips & Variations

Use day-old or stale bread to achieve the best texture as it soaks up the broth without becoming mushy.
For a vegetarian version, use vegetable broth instead of chicken stock.
If you like a spicier soup, add a pinch of smoked cayenne or red pepper flakes along with the paprika.
Fresh parsley or chives added as a garnish will brighten the flavors nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the eggs from overcooking and becoming rubbery. If the soup thickens too much, add a splash of broth or water to loosen it.

How to Serve

A rustic bowl filled with rich, creamy orange soup topped with two soft poached eggs, their whites tender and slightly broken, revealing a golden yolk. The surface of the soup is sprinkled with finely chopped green herbs and a dusting of black pepper and paprika, adding texture and color contrast. Nestled into the soup is a slice of crusty, white bread with airy holes and a golden crust. The bowl sits on a white marbled texture, highlighting the warm colors of the soup, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make it vegan, use vegetable broth and omit the eggs or substitute with a vegan egg replacer or silken tofu for added texture.

What type of bread works best for this recipe?

Stale rustic bread such as a baguette or country loaf works best because it soaks up the broth well without falling apart completely, giving the soup a hearty texture.