Spanish onion soup, or Sopa de Cebolla, is the Castilian countryside's answer to French onion soup. Instead of wine and Gruyère, it features smoky paprika, olive oil, and traditionally, a poached egg that makes the soup a complete meal.
This is shepherd's food - simple, satisfying, and designed to warm you on cold mountain nights. The bread soaks up the paprika-infused broth while the runny egg yolk creates a rich, silky texture.
Spanish Vs French
- Spanish: Paprika, olive oil, eggs
- French: Wine, butter, cheese
- Both: Caramelized onions, bread
- Equally delicious: Just different!
Paprika Types
- Pimentón de la Vera (smoked)
- Sweet paprika for milder flavor
- Hot paprika for kick
- Mix sweet and smoked for depth
Serving Suggestions
- Runny poached egg
- Extra smoked paprika
- Crusty bread
- Spanish red wine
Spanish Onion Soup
A traditional Castilian soup (Sopa de Cebolla) featuring paprika and crusty bread. Rustic Spanish comfort.
Nutrition per serving
245 Calories
8g Protein
28g Carbs
11g Fat
3g Fiber
Ingredients
Instructions
- . Cook onions with paprika.
- . Add broth and bread.
- . Simmer until bread softens.
- . Poach eggs in soup. Serve.
Recipe Notes
- Traditional method: Bake individual crocks until eggs set.
- Add ham: Serrano or jamón adds Spanish authenticity.
- Skip eggs: Still delicious without them.
- Storage: Soup base keeps 4 days. Add eggs when serving.