Garlic Soup

Bread and garlic soups are eaten for supper by the poor all over the country. This garlic soup is fortified with eggs and canned tuna, which I suspect has come to replace the traditional salt cod.

  • Serves 4
  • Difficulty: easy
  • Preparation time: 25 minutes


  • 6 garlic cloves
  • 6 tablespoons olive oil
  • 4 slices stale bread
  • 1 3/4 pints light stock
  • 4 oz canned tuna, drained and flaked
  • salt
  • 1 teaspoon hot paprika, or sweet paprika plus a pinch of cayenne pepper
  • 4 eggs
  • 1/2 teaspoon cumin seeds, well crushed


Put the oil and garlic in a casserole over a medium heat.

Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.

Add the stock and bring to a simmer, stirring to break up the bread. Add the garlick and flaked tuna and season with salt and paprika.

Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.

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