Soup in Spanish: Translation and Sopa de Ajo Recipe

In Spanish, “soup” is sopa (pronounced SOH-pah); one comforting example is sopa de ajo, or garlic soup. This Castilian-style version combines toasted bread, olive oil, garlic, paprika, broth, and eggs for a hearty soup served hot, with plenty of regional and family variations.

Ingredients

6 cups (1.42 L) low-sodium chicken or vegetable broth
6 oz (170 g) day-old rustic bread, cut into roughly 1-inch (2.5 cm) cubes
3 tbsp (45 ml) extra-virgin olive oil
6 medium garlic cloves (about 30 g), peeled and thinly sliced
1 tsp (2 g) sweet smoked paprika
¼ tsp (0.5 g) hot paprika or cayenne, optional
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
4 large eggs (about 200 g without shells), lightly beaten
2 tbsp (8 g) chopped flat-leaf parsley, for serving
1 tsp (5 ml) sherry vinegar, optional, for serving

Instructions

Prepare the ingredients. Cut the bread into cubes, slice the garlic, and beat the eggs in a small bowl. Measure the paprika, salt, and pepper before you start cooking; paprika can turn bitter if it sits in hot oil for too long. If the bread is fresh rather than day-old, spread the cubes on a baking sheet and leave them uncovered while you prepare everything else. Drier bread toasts more evenly and is less likely to dissolve immediately in the broth.
Toast the bread. Set a large, heavy saucepan or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the bread and toss to coat. Cook for about 6 minutes, turning the pieces regularly, until most sides are golden and crisp. Transfer the bread to a plate. Keep an eye on it near the end: rustic bread can go from toasted to scorched quickly, and burned pieces will make the broth taste bitter.
Soften the garlic and bloom the paprika. Lower the heat to medium-low. Add the sliced garlic to the same pot and cook for about 2 minutes, stirring often, until fragrant and softened but not browned. Stir in the sweet paprika and optional hot paprika for 1 minute. Keep the heat gentle; smoked paprika is easy to scorch. If the garlic begins to darken, take the pot off the burner briefly before continuing.
Simmer the bread and broth. Return the toasted bread to the pot and pour in the broth. Add the salt and black pepper, then raise the heat until the liquid reaches a gentle simmer; this usually takes about 5 minutes. Lower the heat and simmer for 19 minutes, stirring once or twice. The bread should soften and thicken the broth, while some pieces retain enough shape to give the soup texture. Avoid a hard boil, which can break the bread down into a gluey mixture.
Add and cook the eggs. Reduce the heat so the soup is barely simmering. Slowly pour in the beaten eggs while stirring in a gentle circle. Continue to cook for about 7 minutes, stirring occasionally, until the eggs are fully set and the soup reaches 160°F (71°C) when checked with a food thermometer. That is the USDA FSIS safe minimum temperature for egg dishes. The eggs will form soft ribbons through the broth; keep the simmer gentle rather than boiling vigorously.
Season and serve. Taste the soup and add more salt or pepper if needed. Stir in the sherry vinegar if you want a little brightness, then ladle into warm bowls. Finish with parsley and serve straight away, while the bread is soft and the broth is hot.

Tips

Choose bread with some structure. A rustic country loaf, sourdough, or French-style bread works well. Very soft sandwich bread can disappear into the broth. If you only have fresh bread, toast it for a few extra minutes until dry and lightly crisp before adding it.
Keep the garlic pale. The flavor should be mellow and savory, not acrid. Slice the cloves evenly so they cook at a similar pace, and lower the heat before adding them. If garlic burns, it is better to wipe out the pot and start that step again than to try to hide the bitterness with extra broth.
Adjust the broth, not just the salt. Low-sodium broth gives you control over seasoning. If the finished soup is thicker than you like, stir in a little hot broth or water; if it tastes flat, adjust salt first, then try a small splash of sherry vinegar.
Use paprika that smells fresh. Smoked paprika contributes the recognizable warm, smoky note. If it is unavailable, use sweet paprika; the soup will be less smoky but still work. A pinch of cayenne can add heat, but it does not replace paprika’s flavor.

Serving Suggestions

Serve sopa de ajo as a simple main course in deep bowls, or offer smaller portions as a first course before a larger meal. A green salad with a sharp vinaigrette is a useful contrast to the soft bread and rich broth. You can also serve it with roasted vegetables or a plate of olives. Put extra parsley, black pepper, and sherry vinegar on the table so each person can finish their own bowl.

The soup is best right after cooking, when the eggs are tender and the bread has absorbed broth without completely losing its shape. If you are serving it with other dishes, bring the soup to the table last rather than letting it sit in the pot for a long time. The bread continues to soak up liquid as it stands, so keep a little warm broth nearby for loosening portions if needed.

Variations

There is no single version of Spanish garlic soup: ingredients and texture vary by region and household. Some cooks poach whole eggs directly in the broth instead of beating them first. For that approach, make four small spaces among the bread, crack an egg into each, cover the pan, and cook until the whites and yolks are firm. If you use this method, check that the egg dish reaches the USDA FSIS safe minimum of 160°F (71°C); whole boiled eggs are the exception, for which the practical instruction is to cook until the yolk and white are firm.

For a vegetarian version, choose vegetable broth; the rest of the recipe stays the same. To make the soup without eggs, leave them out and finish with an extra drizzle of olive oil, though the broth will be thinner and less rich. You can use plain sweet paprika instead of smoked paprika for a gentler flavor, or omit the hot paprika for a mild bowl. A small amount of finely chopped chorizo is another variation found in some versions; brown it before the garlic and reduce the added salt because the sausage seasons the broth.

For a more rustic texture, leave some bread cubes whole and let others break down while simmering. For a smoother, thicker soup, stir more often and press a few softened pieces against the side of the pot. Avoid blending the hot soup unless you specifically want a purée: blending can make the bread mixture unusually dense and changes the traditional spoonable texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. The bread will continue to absorb broth, so expect the leftovers to be thicker than the freshly made soup. For best texture, add a splash of water or broth when reheating and stir gently to loosen the bread.

Reheat a portion on the stovetop over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C); check the center with a food thermometer. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid bringing it to a vigorous boil, which can toughen the egg and break down the bread further. Freeze leftovers in a freezer-safe container for up to 2 months for best quality, though the bread may become softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is “soup” in Spanish?
“Soup” is sopa in Spanish. The plural is sopas. For example, sopa de ajo means “garlic soup.” In a restaurant, you might also see a specific soup named after its main ingredient or style.

Is sopa the same as caldo?
They overlap, but they are not always interchangeable. Sopa is the general word for soup, often a prepared dish with ingredients in broth. Caldo usually refers to broth or a brothy preparation, though everyday usage varies across Spanish-speaking regions. If you want to order soup generally, una sopa is a straightforward choice.

How do you pronounce sopa de ajo?
A simple guide is “SOH-pah deh AH-hoh.” Spanish pronunciation differs by region, and the sound represented by the letter j in ajo is a breathy sound, rather than the English “j” in “jam.” The phrase translates literally as “garlic soup.”

Can I make sopa de ajo without stale bread?
Yes. Use fresh rustic bread and toast it until dry and golden before adding it to the broth. The aim is to give the bread enough structure to soften gradually. Fresh, untoasted bread can absorb liquid too quickly and make the soup thick before the cooking time is up.

Why did my soup become too thick?
Bread continues to absorb broth during cooking and storage, so a thicker texture is normal. Stir in hot broth or water a little at a time until it reaches the consistency you like. Next time, keep some extra broth on hand and add it after simmering rather than trying to thin the soup with a large amount all at once.

Can I prepare the soup ahead?
You can make the broth and toasted-bread base ahead, refrigerate it within 2 hours, and finish it later with the eggs when reheating. The bread will soften in storage, but adding eggs just before serving gives them a fresher texture. Reheat the base thoroughly, then add the beaten eggs and cook until the soup reaches 160°F (71°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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