Spas Armenian Soup: A Tangy Yogurt and Wheat Recipe

Spas is a traditional Armenian soup made with yogurt, tender wheat, and herbs, served warm or chilled depending on the season and family preference. Its gentle tang and creamy texture come together in one pot, while a little flour and egg help keep the yogurt base smooth as it heats.

Ingredients

½ cup (100 g) pearled wheat berries, also called dzavar, rinsed
3 cups (710 ml) water, for cooking the wheat
4 cups (960 g) plain whole-milk yogurt, preferably not Greek-style
1 large egg (about 50 g), at room temperature if convenient
1 tablespoon (8 g) all-purpose flour
4 cups (960 ml) water, for the soup base
1 small yellow onion (about 100 g), finely chopped
1 tablespoon (14 g) unsalted butter
1 teaspoon (1 g) dried mint, plus more for serving if desired
1 teaspoon (6 g) fine salt, divided, plus more to taste
⅛ teaspoon (0.3 g) freshly ground black pepper, optional

Instructions

Cook the wheat. Put the rinsed wheat berries, 3 cups (710 ml) water, and ¼ teaspoon of the salt in a medium saucepan. Bring to a boil, then lower the heat, cover loosely, and simmer for about 40 minutes. Stir once or twice. The grains are ready when tender all the way through but still pleasantly chewy. If the pan runs low before they soften, add a splash of hot water. Drain any excess liquid and set the wheat aside.
Prepare the onion while the wheat cooks. Melt the butter in a small skillet over medium-low heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent but not browned. Set aside. This step can happen during the wheat’s simmering time and does not add to the overall elapsed cooking time.
Whisk the yogurt mixture before heating. In a large, heavy-bottomed pot, whisk the yogurt, egg, and flour until completely smooth. Whisk in the remaining ¾ teaspoon salt, then gradually add the 4 cups (960 ml) water, whisking as you pour. Starting with a smooth, cool mixture is important: adding yogurt to hot liquid or heating it without stirring can cause it to separate.
Heat the soup gently. Set the pot over medium-low heat and stir steadily with a wooden spoon or whisk, reaching into the corners and across the bottom. Heat for about 8 to 10 minutes, until steaming and just beginning to thicken; do not let it boil. Check the center with a food thermometer. Because this soup contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); bring the mixture to at least that temperature while continuing to stir.
Add the wheat and finish. Stir in the cooked wheat and softened onion. Keep the soup at a gentle simmer for 2 to 3 minutes, stirring so nothing catches on the bottom. Do not allow a rolling boil. Stir in the dried mint and black pepper, if using, then taste and adjust the salt. Serve warm, or cool it promptly if you prefer it chilled.

Tips

Choose the right wheat. Pearled wheat berries are a practical stand-in for traditional dzavar, which may be sold under different names in Armenian or Middle Eastern groceries. They give the soup a pleasantly chewy grain. If you find hulled wheat rather than pearled, check its package directions; it may need a longer simmer and more water.
Use plain, unsweetened yogurt. Armenian matsun is the traditional cultured dairy ingredient, but it can be difficult to find. Plain whole-milk yogurt is a useful substitute with a similar tang. Greek yogurt is much thicker and can make the soup heavy; if that is what you have, whisk it especially well and add extra water a little at a time until the base is pourable.
Keep the heat gentle and keep stirring. High heat is the main cause of a grainy or curdled yogurt soup. Use a sturdy pot, stir continuously as the base warms, and lower the burner if you see rapid bubbling around the edges. A thermometer helps you reach the egg-safe temperature without boiling the soup.
Season at the end. Yogurt brands vary in tang and saltiness, and the wheat absorbs seasoning as it cooks. Taste after adding the grain and mint, then adjust salt gradually. Dried mint is concentrated, so start with the listed amount rather than adding a large handful at once.

Serving Suggestions

Serve spas in shallow bowls as a light main course or as the first course of a larger meal. Warm flatbread or lavash is useful for scooping up the creamy broth, and a simple salad of cucumbers, tomatoes, and herbs makes a fresh contrast. A little extra dried mint over each bowl is traditional in spirit and brings out the soup’s herbal aroma; add it sparingly so it does not overpower the yogurt.

This soup can also be served cool. If you plan to chill it, let it cool safely and refrigerate it rather than leaving it on the counter, then stir it well before serving because the wheat may settle. Cold spas tastes tangier and thicker than warm spas. If it has become too thick in the refrigerator, loosen individual portions with a spoonful or two of cold water and adjust the salt after mixing.

Variations

Spas has regional and household variations, so the balance of yogurt, grain, herbs, and liquid is not identical in every version. Some cooks use rice instead of wheat. For a rice variation, cook ½ cup (90 g) of short- or medium-grain rice separately until tender, drain it if needed, and stir it into the prepared soup in place of the wheat. Rice gives the soup a softer, less chewy texture.

Coarse bulgur is another convenient option when pearled wheat is unavailable. Use ½ cup (85 g) coarse bulgur and cook it separately according to its package directions, usually for a much shorter time than wheat berries; fine bulgur can become mushy, so it is not the best choice here. Add cooked bulgur only after the yogurt base reaches the safe temperature. For a more herb-forward bowl, finish with a little chopped fresh mint or dill, knowing that dill shifts the flavor away from the classic mint-led profile.

You can make the soup a little richer by replacing up to 1 cup (240 ml) of the water with mild vegetable broth, but choose a low-salt broth and taste before adding more salt. For a lighter texture, add extra water in small amounts at the end. Avoid swapping in flavored or sweetened yogurt: it changes the character of the soup and may not behave well when heated.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. The wheat continues to absorb liquid as the soup sits, so leftovers will usually be thicker; stir in a little water when reheating to restore a spoonable consistency. Keep the soup chilled until you are ready to warm it, and do not leave it at room temperature for extended serving.

Reheat only the portion you need in a saucepan over low to medium-low heat, stirring often and avoiding a boil. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. The soup may look slightly less smooth after refrigeration, but stirring as it warms usually brings it back together. Freezing is possible, though yogurt-based soups can separate and turn grainy after thawing, so refrigeration is preferable for the best texture.

Frequently Asked Questions

What does spas mean, and where is it from?
Spas is an Armenian yogurt soup, commonly made with wheat and herbs. Recipes vary by region and household, including changes in the grain, thickness, and whether it is served warm or cold. The version here uses pearled wheat, mint, and a gently heated yogurt-and-egg base.

Can I make spas without an egg?
Yes. The egg helps stabilize and enrich the yogurt mixture, but you can omit it. Keep the flour, whisk the yogurt and flour thoroughly before adding water, and heat very gently while stirring. The texture may be less silky, so avoid boiling and serve as soon as the soup is hot and the grain is tender.

Why did my yogurt soup curdle?
Yogurt is more likely to separate if it is heated too quickly, added to hot liquid, or allowed to boil. Whisk the yogurt, egg, and flour together while cool, add the water gradually, and stir steadily over moderate-low heat. If the soup is already slightly grainy, remove it from the heat and whisk vigorously; it may become smoother, though a badly separated base cannot always be fully restored.

Can I use leftover cooked wheat?
Yes. Use about 1½ cups (240 g) cooked wheat in place of the dry wheat and skip the wheat-simmering step. Add it to the yogurt base after the base has reached 160°F (71°C), then simmer gently for 2 to 3 minutes so the grains heat through. The total cooking time will be shorter, and you may need a little less water if the cooked wheat is especially moist.

Is spas supposed to be served hot or cold?
Either is common. Warm spas is comforting and loose, while chilled spas becomes thicker and its yogurt tang is more pronounced. The recipe works for both; if serving it cold, cool and refrigerate it promptly, then stir before ladling into bowls.

Can I make the soup ahead?
Yes. You can cook it a day ahead and refrigerate it for up to 3 to 4 days total, but the wheat will continue soaking up liquid. Reheat gently with a splash of water, stirring often and bringing leftovers to 165°F (74°C). For the freshest texture, add a little extra mint just before serving.

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