
Basque Garlic Soup
This recipe came to me from Food and Wine Magazine – Basque garlic soup – also known as Sopa de Ajo. The recipe is by Marti Buckley, whose book Basque Country, was published in 2018.
I actually found a similar soup in a cookbook I own called The Basque Kitchen, by Gerald Hirigoyen, published in 1999. That recipe actually uses 30 cloves of garlic, so one day I’ll have to make that!
From the cookbook: “In the old days, and perhaps even now, sheepherders would make themselves a bowl of this rustic, sustaining soup in the “wee hours” before heading out to tend their flocks.” Thus the recipe nick name is Wee Hours Soup.
Make sure you have the real Pimentón de la Vera on hand for this soup.
Basque Garlic Soup
printable recipe below
4 ounces high-quality baguette
1/2 cup olive oil, divided
1 garlic head (about 12 cloves), peeled and finely chopped
1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
8 cups homemade or low-sodium chicken broth
2 teaspoons kosher salt, plus more to taste
2 tablespoons sherry vinegar
3 large eggs, beaten
Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 5 minutes. Remove bread, and set aside.
Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup.
If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. (I didn’t bother with this step.)
Serve hot.
This may be the best soup I’ve had in my whole life. Seriously. It’s brothy, has a kick, has a creaminess from the bread and eggs, and the garlic flavor is not as overpowering as you think it might be. Incredible.
Basque Garlic Soup
4 ounces high-quality baguette
1/2 cup olive oil, divided
1 garlic head (about 12 cloves), peeled and finely chopped
1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
8 cups homemade or low-sodium chicken broth
2 teaspoons kosher salt, plus more to taste
2 tablespoons sherry vinegar
3 large eggs, beaten
Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.
Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.
This sounds awesome, Mimi. Love the flavours.
This one of of the best soups I’ve ever eaten.
Lovely to hear someone else talking the beautiful food of my home… sopa de ajo is rarely eaten any more, to our shame! You have inspired me to make it for my family here in London, so they can see how can good it is.
That is a shame! You must make it!
That sounds gorgeous, Mimi!
It was so so good!
Now THAT is one killer soup, Mimi! :)
You’d have to make it to see how amazing it is!
This looks magnificent Mimi! I am definitely going to give it a try. Few dishes are as soul satisfying as a hearty bowl of peasant food, and it usually can feel right at home on a fine dining table!
To me, often times peasanty food is bland. This is not!
Good soup and good for you!
It was so amazing.
I put garlic in everything so I know I would love this soup :)
It’s so good, but the predominant flavor is that wonderful smoked paprika!
I see you suggest a certain Spanish smoked paprika – not sure what I have as it is in another jar. There is always Amazon, right?
I think it’s critical to use that kind of smoked paprika from Spain, but not necessarily that brand. It smells just like chipotle!
I have never had this soup before! It sounds and look so hearty!!! It’s crazy such simple ingredients can make such a gorgeous soup!
You’re right! So simple, really, but so flavorful and satisfying. I couldn’t stop eating it!
I love garlic! This looks more like bread soup though.
It is a bread soup, basically. A brothy one, but with a strong smoked paprika flavor!
There are so many versions of bread soup, but I am loving this one with garlic!
I know very little about bread soup, but just wait till you try this recipe!
Very nice soup, looks tremendous
It really is. Amazing.
This soup must be so great on a cold day! I’m adding it to my list of wintry foods. :)
Oh good! It’s shockingly incredible!!!
We use the same brand of Pimentón de la Vera. I’ve not made this soup in ages!
I’d never heard of it before! But I’m so glad I made it.
This soup will chase the goblins and vampires away. It looks delicious Mimi.
Yes!!! But honestly, the garlic flavor was very mellow, surprisingly.
This looks and sounds unlike anything I’ve ever tried before. Although the recipe is called Basque, it has many elements of Spanish recipes like bread soup with vinegar and the Spanish add pimentón to just about anything. But then there is egg as well. Intriguing!
That’s why I had to make it. And I’m so glad I did!
This soup would be a great start to the day for the shepherds, it looks amazing. I’ll have to source the Pimenton, and give this a try before it gets too hot here. We love soup anytime though. Thanks so much for sharing this one Mimi, I know we will love it.
Oh, you will love it. It is incredible.
Sweet Heavens! Have all ingredients! Making it!!!!!!!!!!!!!!
I can’t wait! You will love it.
Love the amount of garlic used in this recipe! Love these rustic soups with just a handful of pantry ingredients.
I know! And great ingredients!
Wow, this looks amazing! I’m always looking for ways to use stale bread. In fact, I have a half loaf right at the moment and looking for a way to use it before it goes moldy. (As well as the pimentón, which I love.) I’m making this this week.. !
Trust me, Frank. It’s not Italian, but you will love it!
Oh, wow! I noticed my mouth was watering when I scrolled the pictures. A cup of this would be a great start for a tapas night party!
Oh, it would!!! I really hope you make it.
So glad you shared this as I love a good garlic soup.
And this is so much more than a garlic soup. Can’t wait till you make it!
Dang, that sounds good! The problem is, while I love garlic, my husband can’t stand it. So now I know what I can cook the next time he goes out of town……
Smart move! Most all of the stuff I cook for the blog gets eaten by myself and an occasional friend! Not my husband.
Wow! This sounds amazing. I’m always up for a generous portion of garlic so this recipe is calling to me. YUM! :-) ~Valentina
Believe it or not the soup was way more about the smoked paprika. So good.
This is my kind of soup and I agree that the smoked paprika makes a difference. The recipes you choose to try are always up my alley.
Aww thanks. I love trying new recipes.
What an incredible recipe! I can almost taste it just reading the wonderful ingredients. I love smoked paprika and the more garlic the better, so this is a winner! We are finally enjoying a little soup weather, and this is a must!
Well this sure is an interesting recipe, Mimi. And if you call it the best soup you’ve ever eaten, then that says something! The eggs poured in at the end are unique, but I can see how that brings a creamy texture. And it makes perfect sense why this soup would be good for sheepherders as everything in there is easy (more or less) to take with you or find readily out in the fields. Thanks for sharing!
I hope you decide to make it, because it’s pretty incredible. It’s like a spicy egg drop soup! But not really…
I think I’d Dorie Greenspan’s recipe eons ago! This would be excellent on s chilly fall evening!
Yes, it really would. It’s incredible and definitely warming!
A group of friends and I always have a soup party in October, haha. I’m always looking for new soup ideas! This sounds terrific – just the name makes me salivate a little :) Perfect with some crusty bread!
Absolutely! You will love it.
oh yum i love garlic and i love smoked paprika. Must try 30 cloves of garlic one day!
I know. It’s very tempting!
What a delicious looking hearty soup. All that garlic and all that baguette. Lovely!
And it tasted so so good!
Best soup you’ve had in your whole life – that’s quite a statement! I’m going to have to try it, but I’ll have to get ahold of that paprika first.
Oh, I really hope you do!
Mimi, your Basque garlic soup sounds and looks delicious. What I love… is the simplicity of this dish. Absolutely beautiful.
Yes! Simple yet so flavorful!
What a delicious and cozy soup! Perfect for autumn!
It’s definitely a fall-winter soup. but I could be forced to eat it in spring and summer!
So hearty and cozy – and the flavour must be terrific!
Oh, it’s a wonderful flavor, if you love smoked paprika!
No I need to source out that Pimentón de la Vera, this looks absolutely delicious
I hope you can find it. It takes just like chipotle!
I love how garlicky this soup sounds!! The 30 cloves (Wow!) version will certainly keep you healthy! :)
Definitely!
It sounds very sustaining!
Yes! Definitely!
[…] discovery of fabulous and unique foods for two incredibly outstanding soups – Tarhana and Basque Garlic Soup. I hope you also get to experience […]