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Sopa Castellana (Garlic Soup with Eggs)

Created by Castilian shepherds, this beloved dish is eaten in one form or another throughout Spain. Made of the simplest ingredients—stock, bread, garlic, olive oil and egg—it is simple, satisfying and delicious. Releasing the creamy yolk into the broth creates a rich yet homey taste that rests easy in the mouth and belly.
Course Soup
Cuisine Spanish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Author www.sanpasqualskitchen.com


  • ½ cups Olive Oil
  • 2-½ ounces weight Day Old Bread, Sliced In 1 ½ Cubes
  • ½ Tablespoons Onion Chopped
  • 3 cloves Garlic Peeled
  • ½ teaspoon Spanish Paprika
  • 3-¼ cups Chicken Stock Boiling Hot
  • 1 sprig Fresh Parsley Chopped
  • 3 Eggs
  • Salt To Taste


  • Preheat oven to 350ºF.
  • Heat oil in a skillet over medium heat and add bread cubes when hot. Fry until golden brown on all sides. Remove bread from skillet and drain on paper towels.
  • Remove all but 2 tablespoons of oil from the skillet and add the onions and cloves of garlic and cook on medium low stirring occasionally until the onions are soft and garlic cloves are slightly browned. Remove garlic from the pan and discard. Remove the pan from the heat, and add the paprika to the onions; stir.
  • Place the fried bread in an oven proof 2-quart casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock, add parsley, season with salt, and stir well. Bring to a boil over high heat and then lower heat and simmer for 5 minutes.
  • Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove it from the oven and crack 3 eggs onto the crust. Return to the oven and bake until the egg whites are just set.
  • Remove from oven. Serve immediately. ¡Que aproveche!