Spain is a country that is known for its beautiful beaches, stunning architecture, and delicious food. While tapas and paella are two of the most famous Spanish dishes, soup is also a big part of the cuisine culture in Spain and makes for a good snack or meal.
Whether you are looking for a hot and hearty soup to warm you up, or a refreshing and tasty cold soup, there are many options available. From traditional Spanish soups to popular soups in Spain, here are some delicious soups to try while in Spain
Seafood Soups in Spain
Arroz Caldoso con Bogavante (Lobster Broth with Rice)
This Spanish soup is originally from the region of Valencia in Southeast Spain. It’s a very hearty and filling soup, perfect for keeping warm. The broth is made with lobster, and the rice is cooked in the broth itself. It typically also includes seafood like shrimp, mussels, and squid. The dish is then finished with vegetables such as green beans, peas, and carrots.
Arroz Caldoso is usually served with a bit of lemon juice squeezed on top, to brighten up the flavors. It’s a very rich and decadent soup, perfect for a special occasion. Great for seafood lovers and anyone looking for a delicious soup in Spain.
Marmitako is a Basque soup that is usually made with tuna, potatoes, garlic, onions, and peppers. The name of the soup comes from the “Marmita”, which is a type of pot or casserole that it’s traditionally cooked in.
This soup was created by Basque fishermen when they had to make a meal aboard their boats to feed their crews while out at sea fishing. Fisherman would take the bits of fish, along with some potatoes and peppers, and cook it all together in a Marmita.
Nowadays, Marmitako is still a very popular soup in the Basque region. It’s often made with fresh tuna, but you can also use canned tuna if you prefer. The most important thing is to use good quality tuna, as it will make a big difference in the taste of the soup.
In addition to the tuna, potatoes, and peppers, Marmitako also typically includes onion, garlic, olive oil, white wine, and a touch of chili pepper for a bit of heat.
Chilled Spanish Soups from Spain
Gazpacho (Cold Tomato Soup)
Gazpacho is a refreshing cold soup that originates from the Andalusia region in southern Spain. It is made with a blend of raw vegetables, which are then pureed together and typically served chilled.
The most common vegetables used in Gazpacho are tomatoes, bell peppers, cucumbers, garlic, and onions. These are all chopped up and blended together, then mixed with olive oil, vinegar, water, and salt. Some people also like to add in a little bit of bread for thickness.
Gazpacho is the perfect soup for a hot summer day, as it is light and refreshing. It can be served as a starter or main course, and goes great with a side of crusty bread.
This is one of the most popular chilled soups from Spain and now there are all sorts of Gazpachos, such as Mango Gazpacho, Water Gazpacho, etc, as people get fancy with the recipe
Sopa de Calabaza (Pumpkin Soup)
This soup is made with pumpkin and is widely consumed not just in Spain but other parts of Europe too. It’s a thick soup that is usually served with croutons and a drizzle of olive oil on top. The most common ingredients used in Sopa de Calabaza are pumpkin, onion, garlic, chicken broth, and cream. Sometimes butternut squash is used an alternative to pumpkin.
This soup is popular during the fall and winter months, as it gives a warm and cozy feeling when consumed. It’s also the time when pumpkins are in season. Sopa de Calabaza can also be a great soup for vegetarians, as it can be made without chicken broth.
Ajo Blanco (Chilled Almond Soup)
Ajo blanco is a traditional Spanish soup that is made with garlic, almonds, olive oil, vinegar, and water. The almond garlic soup is usually served cold and has a creamy texture.
The soup originates from the province of Malaga in Andalusia, but it is now popular all over Spain. To make ajo blanco, the garlic and almonds are first lightly toasted and ground into a paste. Then the other ingredients are added and blended together until it forms a smooth soup.
Once everything is combined, the soup is placed in the fridge to chill for a few hours. When it’s ready to serve, you can garnish it with some chopped almonds, a drizzle of olive oil, or even some diced tomatoes. It is also often served with grapes or melon.
Salmorejo is a soup and tapa that originates from Cordoba in Andalusia, southern Spain. It’s made with tomatoes, bread, olive oil, garlic, and salt. The ingredients are blended together until smooth and then left to chill in the fridge.
This delicious soup is traditionally served with boiled eggs crumbles and Serrano ham bits on top, as well as a sprinkle of paprika. It’s the perfect soup for a hot summer day, and has a thick creamy consistency that keeps you wanting more.
Warm Spanish Soups from Spain
Sopa de Lentejas
This soup is very versatile and has plenty of different recipes. It is typically made with lentils, bacon, garlic, olive oil, and paprika. It’s a very filling soup that is perfect for a winter meal.
The first step to making Sopa de Lentejas is to soak the lentils overnight or for an hour, at least. This helps to soften them and makes them easier to cook. The next day, the meat like bacon and chorizo is fried in a large pot or casserole dish until it is crispy.
The garlic, onion, potatoes, and carrot are then added to the pot and cooked until they are softened. Then, the lentils, water, bay leaves, and paprika are added and left to simmer. Once the lentils are cooked, the soup is ready to serve. It can be served with some crusty bread on the side.
Cocido Madrileño, also known as Madrid-style Stew, is a traditional Spanish stew that originates from the city of Madrid. It is made with a variety of different meats and vegetables, which are all cooked together in a broth. The most common meats used are chicken, beef, pork, and chorizo. The vegetables typically used are chickpeas, potatoes, carrots, turnips, and cabbage.
This soup is usually served across 2-3 courses. First, the broth is served and you can add vermicelli noodles in as well. This is followed by a second course of cooked chickpeas and vegetables. The meat is then usually served as a main course with a side of potatoes.
Cocido Madrileño is typically eaten in the winter, as it is a very hearty and filling soup. It is also a very popular dish to eat on All Saints Day, as it is said to bring good luck.
Fabada Asturiana (Spanish Bean Stew)
Fabada Asturiana is a rich and hearty stew that originates in the Spanish region of Asturias. However, it is a popular Spanish soup and you can find it throughout Spain.
Fabada Asturiana is typically made with large white beans, chorizo, black pudding/blood sausage, and can include other meats like bacon and pork shoulders. These ingredients are all cooked together in a pot until the beans are soft and the meat is cooked through. This soup is usually served with a side of collard greens.
While this soup is traditionally made in winter, it can be enjoyed all year round. Just note that it is a very filling dish with beans and meat, so you might not want to eat too much if you are planning on going out for dinner afterwards!
Sopa de Ajo (Garlic Soup)
Sopa de Ajo, or garlic soup, is a traditional Spanish soup that is said to have many health benefits. It is made with a base of chicken broth, garlic, bread, smoked parprika, and olive oil.
It is also very simple to make and therefore a relatively convenient Spanish soup dish. Nonetheless, it is a delicious and flavorful soup originating from the Castile-Leon region.
The soup is usually served with croutons on top. Some people also like to add cheese to their Sopa de Ajo, which makes it even more delicious. This soup is perfect for when you are feeling under the weather, as garlic is said to have many antiviral and antibacterial properties.
Caldo Gallego, which means “Galician broth”, is a hearty soup from the Galicia region in northwestern Spain. It’s made with white beans, potatoes, turnip greens, pork, and chorizo. Some people also like to add cabbage or kale to the soup.
The broth is usually made with either water or chicken stock and then seasoned with garlic, paprika, and bay leaves.
This traditional Spanish soup is typically served with a slice of rustic bread and is great for warming you up. It’s also a very filling soup, so it can easily be eaten as a main meal.
Menestra de Verduras (Spanish Vegetable Soup )
As the name suggests, this is a soup made with vegetables and it’s a typical winter dish in Spain. It’s usually eaten with bread on the side and it’s considered a very healthy option. The most common vegetables used in this soup are potatoes, carrots, cabbage, beans, peas, and turnips.
This soup is very versatile, as you can really use any vegetables that you like or have on hand. The key to a good Menestra de Verduras is to cook the vegetables until they are very soft so that they almost melt in your mouth. This gives the soup a creamy texture without having to add any cream.
Caldo de Papas y Cliantro
Caldo de Papas y Cilantro, which translates to “Potato and Cliantro Soup” is a soup that originates from the Canary Islands. The soup is made with potatoes, green bell peppers, cilantro, onions, garlic, cumin, and eggs. These ingredients are then cooked together in a broth made from water and either beef or chicken.
Once the soup has simmered for a few hours, eggs are then added and allowed to cook in the soup. This gives the soup a slightly thickened texture and a richer flavor.
Caldo de Papas is typically served with bread on the side, but can also be enjoyed with some boiled potatoes.
Escudella i Carn d’olla
Escudella i Carn d’olla is a typical winter dish in Catalonia, and it means “bowl of stew and meats”. That said, this is a traditional meat and vegetable stew that has been popular for centuries in Catalan.
It’s a soup that is usually served with Botifarra, a type of Catalan sausage, as well as different kinds of stewed meats. The most common meats used in this soup are chicken, veal, and pork.
The meats are cooked together with vegetables such as potatoes, carrots, celery, cabbage, and turnips. Once the meat is cooked, it is removed from the pot and the broth is strained.
The broth is then served with the Botifarra and the stewed meats. You can also add noodles or rice to the soup, although this is not as common.
This is a very hearty Spanish soup and stew, as it’s made with a variety of meats such as pork, beef, ham, bacon, and chorizo. These are all cooked together with vegetables like cabbage, potatoes, carrots, and onion.
The choices of meat and vegetables are usually region dependent as well as what’s best during the season. That’s what makes the soup so versatile and full of surprise.
The soup is then left to simmer for hours until the meats are cooked through and the vegetables are nice and tender. As you can imagine, this soup takes quite a while to make. However, it’s definitely worth it as the end result is a delicious and filling soup that will leave you satisfied.
Trying Spanish Soups From Spain
These are only some of the many soups that you can find in Spain. While most of them are popular during the winter when a warm bowl of soup is always comforting, you will find that many are available year-round.
There are also always the chilled Spanish soup options during the summer or when you want something cooler. Whether you are checking out the landmarks in Barcelona or traveling elsewhere in Spain, take some time to refuel with some tasty soups in Spain.