Creamy Garlic And Rice Soup

Recipe created by: Albert Bevia

This Creamy Garlic & Rice Soup, known in Spain as Arroz Meloso al Ajo, is where simplicity meets extraordinary. We´re talking simple ingredients, minimal effort and a ton of great flavors. Serve this soup as a starter or even as a main course, and always next to a crunchy baguette for the ultimate Spanish experience. Our Sweet Smoked Spanish Paprika gives this dish a uniquely rich flavor with a slightly sweet undertone. 

creamy garlic rice soup recipe


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 head of garlic
  • 1/2 tsp Kiva sweet smoked Spanish paprika 1.25 grams
  • 6 cups vegetable broth 1.5 liters
  • 1 cup Spanish round rice 190 grams
  • 1 egg
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper


  1. Separate the cloves of garlic from the head, remove the skins from each clove and roughly chop the garlic, add into a mortar, along with the sweet smoked paprika and a pinch of sea salt, using a pestle, pound down on the mixture until you form a paste like texture

  2. Add the broth into a sauce pan and heat with a high heat

  3. At the same time, heat a stock pot with a medium heat and add in the olive oil

  4. After a couple of minutes add in the garlic paste, mix continuously, after 1 minute and the garlic is fragrant, add in the rice and season with sea salt & black pepper, continue to mix continuously

  5. Once the rice is lightly toasted, about 2 minutes, add in the simmering vegetable broth, mix every 2 to 3 minutes, this will help release the starch in the rice to give that creamy texture

  6. In the meantime, crack the egg into a bowl, season with salt & pepper and whisk together

  7. Once the rice is cooked through, 15 minutes in my case (check package instructions), slowly add in the whisked egg while mixing continuously, once all the egg has been added, continue to mix for another 30 to 45 seconds, then remove from the heat

  8. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!

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