Recipes,  Stews

Garlic and chorizo soup: the ultimate Spanish comfort food

Hi there!

How are you all? Yesterday marked one month since the lockdown restrictions began to ease for everybody. Aren’t you feeling a different, more positive sensation around you? From my side, I can confirm this has made such an impact in the NHS ward I work at. This week the Trust increased the number of visitors allowed to see our inpatients per day. Just think older people admitted for rehabilitation treatments that can last more than four weeks. Having the chance to spend an hour with their loved ones means the world for them.

What does not change is the classic awkward spring weather. Sunny, then rainy, then sunny, then rainy again, then windy… Recently, some evenings have been chilly and called for comfort, warm, filling suppers. Yesterday was one of those and I cooked a garlic and chorizo soup. This one-pot meal also contains bread and eggs, so you can assume is not actually low in calories.

My soup is inspired by the traditional Castilla style soup (Sopa Castellana), a very popular dish in from north rural Spain which doesn’t have any meaty ingredient. Historically, the poor would cook the latter in order to do not discard the bread from the day before. Furthermore, it used to be a Easter staple to beat abstinence. Today it helps people to get through winter seasons that can very really tough in that area, similarly to what happens in the UK. I cannot think in anything better when temperatures drop.


  • Garlic cloves (8)
  • Chorizo (50 g)
  • Baton bread (1)
  • Eggs (4)
  • Olive oil
  • Smoked paprika (2 tbsp)
  • Salt
  • Chicken stock (it’s fine if it comes from a cube)


  1. Heat up some olive oil in a pot. Slice the garlic cloves and simmer at the lowest possible heat until they turn to honey-like colour.

2. Dice the chorizo and drop it into the pot to simmer. Then, slice the bread and fry it by both sides. Finish by adding one tablespoon of the paprika and stirring for about one minute.

3. Pour your water or chicken stock into the pot so everything is roughly covered. Stir gently, sink the bread under the waterline and, at the same time, break the bread slices in smaller pieces. Add the second tablespoon of paprika, salt and more liquid if necessary. Simmer with the lid on for about 35 minutes.

4. Once the broth is slightly thick, crack the eggs into the pot and poach them for two minutes. Remove from the heat and let it sit during five minutes. Serve in a bowl or deep plate.


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