Castilian garlic soup is a Spanish classic that transforms humble ingredients into a deeply comforting dish. Its base of toasted garlic and pimentón creates a golden, aromatic broth full of character, perfect for chilly autumn and winter nights.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 whole peeled garlic cloves
- 2 slices of bread or baguette (approx. 100 g)
- 1 tablespoon sweet pimentón de la vera
- 1 liter water or vegetable broth
- 6 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 5 min
Place a thick-bottomed pan over medium heat and add the olive oil. Introduce the whole garlic cloves and press them gently with a spatula to release their essential oils for 5 minutes. Moderate heat prevents bitterness and extracts natural sweetness.
- Step 2 Pan 3 min
Add chopped bread to the pan and toast for 3 minutes, stirring constantly. The bread acts as a natural thickener and absorbs the aromatic compounds infused in the garlic oil.
- Step 3 Mix 1 min
Remove the pan from the heat for safety and sprinkle sweet pimentón over the warm mixture. Stir vigorously for 30 seconds to lightly toast it without burning, preserving its intense red color and mild smoky flavor.
- Step 4 Pot / simmer 10 min
Pour in boiling water carefully and return to medium heat. Simmer covered for 10 minutes. Gentle boiling allows bread starches to release gradually, creating a silky texture without lumps.
- Step 5 Blend 1 min
Transfer to a blender and process for 1 minute until uniform. If you prefer ultra-smooth consistency, strain through a fine mesh. Homogenization ensures even flavor distribution in every spoonful.
- Step 6 Cook 2 min
Return soup to a clean pan, reheat on low, and adjust salt and pepper. Serve immediately in preheated bowls with fresh parsley and a drizzle of raw oil. Residual heat maintains ideal temperature while essential oils integrate.