The garlic soup recipe that even Victoria Beckham would wash the plate with

When Victoria Beckham lived in Spain, she was credited with a phrase she never actually said, so we don’t know exactly what the famous ‘Spice Girl’ thinks about garlic. What we are sure of is that if you were to try this garlic soupwould be very likely that he would eventually ask for the recipe.

The one with garlic soup is one of the use recipes most popular in our kitchen. From its humblest version with a sauce flavored with a stir-fry of garlic and paprika and ‘fattened’ by cooking a few slices of stale bread in it. From there we can continue as far as our imagination (and budget) takes us.

We have the Castilian soup, to which a few cubes of ham are usually added; golf zurrukutuna, some garlic soups with cod typical of the Basque Country. With the same concept we find other recipes such as e.g wake up Portuguese, less sauce, or this bread and meatball soup inspired by a Middle Eastern recipe.

The recipe we present today is inspired by all of them and in addition we add an egg yolk to the hot soup when it is served so that it cooks with the residual heat. You can also put a poached egg or poach it into the soup itself, breaking the egg into it for a few minutes before removing it from the heat.

As a piece of advice, remember that stale bread is much better cut with a serrated knife, which is a bread knife.

How to make the easiest (and richest) garlic soup


  • Garlic, 4 small

  • Medium onion, 1 unit

  • Green pepper, 1 unit

  • Sweet pepper, 1 tablespoon (or mixture of sweet and hot)

  • Cumin, 1 tsp

  • Chicken or vegetable broth, enough quantity

  • Hard bread, 1/2 bar

  • Eggs, 1 per person

  • Sausage, 1 unit

  • Iberian ham, 2 or 3 slices

  • Extra virgin olive oil, 2 tablespoons

  • Salt to taste

Step 1

In a pot (or in a large saucepan if we are not going to cook many portions) we heat the extra virgin olive oil with the very fine garlic over low heat.

When the garlic starts to ‘dance’ and give off its flavour, add the onion and sliced ​​green pepper brunoise, We raised the heat slightly, salted to taste and cooked over medium heat until the vegetables were poached.

Step 2

When the onion and pepper are soft and starting to brown, add the sliced ​​chorizo, sweet paprika (or a mix of sweet and spicy if you prefer) and cumin. If you don’t like the latter, simply don’t wear it.

We mix everything and let it cook together for a few more minutes.

Step 3

Add the hard bread cut into thin slices, mix everything so that the bread is smeared with the sauce we just made. We add the sauce. More or less amount, depending on whether we want a more liquid soup, like a Castilian soup, or a thicker one, like wake up Portuguese; the only requirement is that there is enough sauce to wet all the bread.

Cover and cook over low heat for about 12-15 minutes.

Step 4

We separate the whites from the yolks. Keep the yolks and add the whites to the soup while stirring constantly. Remove from heat, immediately put an egg yolk and a slice of Iberian ham cut into pieces in front of and on top of each plate.

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