Go Back
–+ servings
Garlic Fideo Soup (Sopa de Ajo) – vegetarian recipe
Stav Kogan

Garlic Fideo Soup (Sopa de Ajo)

A game-changing Garlic Fideo Soup, inspired by the classic Spanish Sopa de Ajo. By pan-frying the delicate fideo noodles, we unlock a nutty, complex flavor that makes this soup incredibly robust and satisfying. The perfect quick and cozy meal, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450g) fideo, capellini, or other very thin pasta
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 small head garlic, cloves peeled and minced (about 1/4 cup / 40g / 1.41 oz)
  • Salt and freshly ground black pepper, to taste
  • 2 tsp (4g / 0.14 oz) sweet paprika, preferably Spanish pimentón
  • 1/4 cup (15g / 0.53 oz) chopped fresh parsley or cilantro, plus 2 tbsp (30 ml) for garnish
  • 6.5 cups (1.5L) vegetable stock or water
  • 1/2 cup (30g / 1.06 oz) fresh bread crumbs, for garnish
  • For the most authentic Spanish flavor, use smoked sweet paprika (pimentón de la Vera). It adds a wonderful depth and smokiness that regular paprika can't match.
  • To make this a heartier meal, add a can of rinsed and drained chickpeas or cannellini beans along with the vegetable stock.
  • A final squeeze of fresh lemon juice just before serving can brighten up all the flavors in the soup.

Method
 

  1. Place the noodles in a sturdy bag and use a rolling pin to break them into 1- to 2-inch pieces.
  2. In a deep skillet or medium saucepan, heat the olive oil over medium-low heat.
  3. Add the minced garlic and cook, stirring frequently, for 5-8 minutes until soft and fragrant but not browned.
  4. Increase the heat to medium-high.
  5. Add the broken noodles, season with salt and pepper, and cook, stirring constantly, for 1-2 minutes until the pasta is toasted and golden brown. Watch carefully to prevent burning.
  6. Stir in the paprika and 1/4 cup (960 ml) of fresh herbs, cooking for another minute to bloom the spices.
  7. Pour in the vegetable stock, scraping the bottom of the pan to release any stuck bits.
  8. Bring to a simmer.
  9. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
  10. Taste and adjust seasoning if needed.
  11. Serve hot, garnished with the remaining fresh herbs and a sprinkle of bread crumbs.
  12. Don't rush the garlic.
  13. Cooking it slowly over low heat allows it to become sweet and fragrant without turning bitter.

Nutrition

Calories: 480kcalCarbohydrates: 75gProtein: 12gFat: 15g

Tried this recipe?

Let us know how it was!