Creamy Spanish Garlic Soup

Recipe created by: Albert Bevia

Crema de Sopa de Ajos, also known as creamy Spanish garlic soup is a mouthwatering dish that features flavorful ingredients such as parsley, olive oil, and sweet smoked Spanish paprika. Enjoy at room temperature or even have it chilled on hotter days!

Creamy Spanish Garlic Soup Recipe


  • 1/3 cup extra virgin olive oil 90 ml
  • 5 oz baguette 140 grams
  • 1 onion
  • 8 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 3 1/2 cups vegetable broth 860 ml
  • 4 eggs
  • pinch sea salt
  • dash black pepper
  • fresh parsley


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. Meanwhile, cut 10 slices from the baguette, each one being 1 inch thick (2.50 cm)

  3. Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry them for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

  4. Using the same pan with the same heat, add in the onion roughly chopped and the garlic roughly chopped, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and quickly mix together, then add in the broth and season with sea salt & black pepper, gently mix and then let it simmer

  5. Meanwhile, add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs

  6. After simmering the broth for 10 minutes turn off the heat, then add in the slices of fried baguette back into the pan, once again in a single layer and fully soaked in the broth

  7. Once the mixture is cool enough to handle, about 5 minutes, add everything into a food processor, run the processor for 1 to 2 minutes or until you end up with a thick and creamy texture

  8. To serve hot add the soup into a pan and heat for a couple of minutes, to serve chilled add to the fridge for a couple of hours, to serve at room temperature add directly into shallow bowls, either way ,garnish the soup with the hard boiled eggs and parsley, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork