When the air gets crisp and evenings turn chilly, few things hit the spot like a steaming bowl of garlic soup.
Known in Spain as sopa castellana, this tasty dish has long been a symbol of comfort, warmth, and simplicity.
From peasant fare to restaurant favourite
Born out of necessity, garlic soup has peasant roots. In the lean years before and after the war, families made do with what they had: stale bread, a few cloves of garlic, and perhaps some scraps of ham. Nothing fancy, but it kept bellies full. Fast forward to today, and you will still find it on menus across Spain.
Sopa Castellana: Garlic soup ingredients
The ingredients are as down-to-earth as the recipe itself: day-old rustic bread, garlic, olive oil, paprika, stock or water, Serrano ham, eggs, salt, and pepper.
- Gently fry the garlic in olive oil, slowly does it, or it will turn bitter.
- Add chopped bread and ham, stir well.
- Take the pot off the heat, stir in the paprika, then add the stock.
- Bring to a boil, then simmer 10–15 minutes.
- Crack in the eggs and let them poach, or stir them in for silky ribbons.
- Season to taste and serve piping hot in earthenware bowls if you’ve got them.
Garlic soup: Health benefits
Garlic brings vitamins and minerals, olive oil is famously heart-friendly, and bread does the heavy lifting on carbs. The soup may also carry Arab influences, as garlic and spices were introduced to the Iberian Peninsula centuries ago. Variations include adding chorizo, cumin, or whatever’s handy in the pantry.
Sopa Castellana: Can you freeze it?
Yes, but don’t add eggs if you’re planning ahead. Let the soup cool, portion it into containers, and freeze for up to three months. Reheat gently with a splash of stock, then add fresh eggs when serving.
