Seasoned with spanish paprika and topped with homemade croutons, this spicy and smoky garlic soup comes together incredibly quickly! Nourishing and restorative, our hearty spanish-inspired soup features smoked sausage, kale and eggs simmered to perfection in a deliciously spiced broth!
This spanish-inspired garlic soup is simple and quite rustic — the only seasonings are a handful of garlic and a few teaspoons of spicy smoked paprika — yet it somehow manages to be incredibly flavorful and hearty. Although to be fair, the heartiness might have something to do with the sauteed chorizo, homemade croutons and a few eggs cracked over the top. And of course, to balance out the soup and get a healthy dose of greens we had to stir in a bit of kale! Packed full of nourishing ingredients and ready in under 30 minutes, this brothy soup has become our dinner of choice for busy winter nights.
the inspiration behind the soup: sopa de ajo
The inspiration for this soup comes from Spanish garlic soup or sopa de ajo. Sopa de ajo is also generally made with sliced garlic and paprika and topped with an egg. But while the spanish version of this dish requires toasted bread to be simmered in the garlicky broth, we like to add our bread in the form of crispy croutons right before serving.
If you opt for no extra add-ins, this brothy soup topped with eggs and homemade croutons can be ready and on the table in 15 minutes. And although we do sometimes go for the simpler version when we want a light dinner, more often than not we like to add a few greens and a bit of smoked meat for some added texture and flavor. Kale is our green of choice for this particular soup, but spinach is also an easy, no-fuss option — just stir it into the pot and let it simmer for about 10 minutes or until tender. As for the smoked sausage, spanish chorizo and spicy andouille are both great options. I like to saute the sliced sausage in a bit of oil so it gets nice and brown and then add it to the soup at the end of cooking — that way it retains a bit of its crispy exterior!
One final note: Not all paprikas are created equally. And because this soup relies primarily on paprika for flavor, it’s important that you use a good smoked Spanish paprika (also called pimenton). The generic paprikas you can pick up at the supermarket just won’t add the incredible depth of flavor that makes this soup so wonderful.
Homemade croutons are, in my opinion, one of the most underrated ingredients. They’re one of the easiest things you’ll ever make and the crunchy little bites can really up your soup and salad game. Plus, they’re a great way to use up stale bread!
To make the croutons for this soup, you’ll want to tear your bread into bite-sized pieces and then make sure to thoroughly coat it with olive oil. I use about three tablespoons of olive oil for half a large loaf of french bread. I also like to add a little salt and oregano, but you can get more creative here if you want. Try adding a bit of paprika, garlic powder or even fresh herbs for a flavor boost!
Next, just bake your croutons at 350 F (180 C) for about 20 minutes. You don’t even need to toss them halfway through, just make sure to place them in a single layer and keep an eye on them as they can burn quickly. And that’s it! You can store them in an airtight container for about a week if you have leftovers, but unfortunately we never do!
If you’re looking for more warming soups and stews to get you through the colder months, check these out!
- easy turmeric pumpkin soup
- french onion soup
- thai curry soup with mushrooms
- bigos | polish hunter’s stew
- misir wat | ethiopian lentil stew
- smoked sausage 14 oz (400 g)
- (spicy andouille or chorizo work best)
- garlic 8 cloves
- olive oil (divided) 2 tbsp
- butter 1 tbsp (15 g)
- smoked spanish paprika 2 tsp
- chicken broth 6 c (1.5 l)
- salt to taste
- chopped kale 3 c (200 g)
- eggs 1 per person
- green onion to garnish
- french bread ½ loaf (200 g)
- olive oil 3 tbsp
- oregano ½ tsp
- salt to taste
- Make the croutons. Preheat the oven to 350 F (180 C). Tear the bread into bite-sized pieces and mix well with the olive oil, oregano and a bit of salt. Place on a sheet pan lined with parchment paper in a single layer. Bake for 15-20 minutes or until crunchy and golden-brown.
- Slice the sausage and thinly slice the garlic.
- Heat one tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage and brown on both sides (about four minutes per side). Remove to a plate and set aside.
- Reduce the heat to medium-low. Add the remaining tablespoon of olive oil to the pot along with the butter. Add the garlic and cook, stirring often, until fragrant and golden (three minutes).
- Stir in the smoked paprika and cook an additional minute.
- Add the chicken broth and salt to taste. Bring the mixture to a boil and then reduce heat to a simmer.
- Stir in the chopped kale and cook until wilted (about 10 minutes).
- Return the sausage to the pot and carefully crack the eggs into the soup. Cover and cook for an additional four minutes or until the eggs are cooked to your preference.
- Garnish the soup with green onions and croutons.
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