Lorraine Williamson
As the evenings in Spain are still a little cooler, there’s nothing quite like a steaming bowl of Sopa de Castellana to warm both body and soul. This traditional garlic soup, hailing from the heart of Castilla y León, has been a staple in Spanish households for generations.
The simplicity, affordability, and robust flavour of Sopa de Castellana make it a favourite during the colder months.
A glimpse into history
Sopa de Castellana, also known as garlic soup, traces its roots to the pastoral communities of central Spain. Historically, shepherds and labourers relied on this humble dish to provide sustenance during long, cold days in the fields. Made with basic ingredients readily available in rural kitchens—stale bread, garlic, and water—it exemplified the resourcefulness of Spanish cuisine. Over time, regional variations emerged, with additions like jamón serrano and eggs enhancing its richness.
Our editors take on Sopa de Castellana
Having savoured various versions of this classic soup, I’ve honed a recipe that balances tradition with personal preference. It’s straightforward, budget-friendly, and perfect for those seeking comfort without fuss.
Ingredients:
- 1 loaf of slightly stale bread, thinly sliced
- 1 whole head of garlic, cloves peeled and thinly sliced
- 50ml (or roughly 1/4 a cup) extra virgin olive oil
- 1 teaspoon sweet paprika (pimentón dulce)
- Salt and freshly ground black pepper to taste
- 100g diced jamón serrano – taquitos de jamón (optional)
- 1 litre vegetable or chicken stock (or water)
- 1 bay leaf
- 2 large eggs
- Fresh parsley, chopped, for garnish
Method:
- Infuse the oil with garlic: In a large pot, heat the olive oil over medium heat. Then add the sliced garlic and sauté until it turns golden brown, releasing its aromatic fragrance.
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Incorporate the bread: Introduce the thinly sliced bread to the pot, allowing it to soak up the garlic-infused oil. Stir gently to ensure even coating.
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Season: Sprinkle in the sweet paprika, stirring continuously to prevent it from burning. Then season with salt and freshly ground black pepper according to your taste.
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Add stock and simmer: Pour in the stock, adding the bay leaf to add flavour. Next, if using, stir in the diced jamón serrano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
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Introduce the Eggs: A few minutes before serving, crack the eggs into the simmering soup and allow them to poach for approximately 3 minutes. Add the chopped parsley to garnish. It´s especially nice if it is grown in your garden or window box!
Versatility of the soup
One of the best things about Sopa de Castellana is its adaptability. For a vegetarian version, simply omit the jamón serrano and opt for vegetable stock or water. Some regions add a dash of sherry or wine for extra depth, while others might include a pinch of spicy paprika for heat. You might even want to add a splash of Worcestershire sauce. Feel free to adjust the recipe to suit your palate.
Comfort food
Sopa de Castellana is more than just a dish; it’s a comforting embrace on a cold evening, a testament to Spanish culinary ingenuity, and a delicious way to bring warmth to your table. Soup is always my “go-to” when you are feeling a little under the weather, or it´s cold outside. Whether you’re a seasoned cook or a kitchen novice, this recipe is a perfect introduction to traditional Spanish cuisine.
This soup costs very little to make and involves little effort. However, if you want something a little more adventurous, try my version of seafood soup. Enjoy the hearty flavours and the warmth it brings to your home. For those who love garlic and seafood, but don´t want a soup, try gambas pil pil.