Sopa Castellana recipe (Castilian Soup)

Today, in Spain from the Cuisine, we going to learn to elaborate one of the most famous Spanish soup, the Sopa Castellana recipe or “Castilian Soup” in English.

Sopa Castellana, also known as Castilian soup, is a traditional Spanish soup that originated in the Castile and León region. It is typically made with stale bread, garlic, paprika, and other simple ingredients like water or broth, and sometimes includes meat, eggs, or vegetables.

The soup is said to have originated as a simple and hearty meal for shepherds and farmers who needed sustenance during long days working in the fields. Its humble ingredients and preparation made it an accessible and economical dish for many people.

Today, Sopa Castellana remains a popular and beloved dish in many regions of Spain, and has also gained popularity in other parts of the world. It is often enjoyed as a comforting and warming soup on cold days or as a rustic and satisfying meal any time of year.

Ingredients for Sopa Castellana recipe

• 8-10 slices of stale bread, cut into cubes or torn into pieces
• 6-8 cloves of garlic, peeled and chopped
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika (pimentón)
• 1-2 bay leaves
• 8 cups of water or broth
• Salt and black pepper, to taste
• 2-3 eggs (optional)
• 1 cup of chopped ham or chorizo (optional)

Ingredient substitutions for Sopa Castellana recipe

Here are the notes and ingredient substitutions for Sopa Castellana:

• Bread: The bread used in Sopa Castellana is typically stale bread, but you can also use fresh bread and toast it in the oven for a few minutes to dry it out.
• Garlic: Garlic is a key flavor in this soup, but you can adjust the amount of garlic to your taste.
• Olive Oil: Olive oil is traditional in this recipe, but you can substitute it with any other cooking oil of your choice.
• Smoked Paprika: Smoked paprika, or pimentón, is a key spice in this soup and gives it a distinct flavor. If you don’t have smoked paprika, you can use regular paprika or chili powder.
• Bay Leaves: Bay leaves add a subtle earthy flavor to the soup, but if you don’t have them, you can omit them.
• Water or Broth: Water can be used in this recipe, but broth will give the soup more flavor. You can use chicken, beef, or vegetable broth depending on your preference.
• Salt and Black Pepper: Season the soup with salt and black pepper to taste.
• Eggs: Adding eggs is optional, but it adds protein to the soup. You can also use poached eggs instead of cracked eggs.
• Ham or Chorizo: These are optional ingredients that add more flavor and protein to the soup. You can use any type of meat or sausage you like.

Note: Sopa Castellana is a flexible recipe that can be customized to your liking. Feel free to experiment with different ingredients and flavorings to make it your own.

Directions of Sopa Castellana recipe

Here is a detailed recipe for Sopa Castellana, also known as Castilian soup:

1. In a large pot, heat the olive oil over medium heat. Add the chopped garlic and sauté for a few minutes until fragrant.
2. Add the cubed bread to the pot and stir well to coat the bread with the garlic and oil. Cook the bread for a few minutes, stirring occasionally, until it starts to brown and crisp up.
3. Add the smoked paprika and bay leaves to the pot and stir well to combine with the bread and garlic.
4. Pour in the water or broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for about 15-20 minutes, stirring occasionally.
5. If using ham or chorizo, add it to the pot and let it cook for a few minutes until heated through.
6. If using eggs, crack them into the pot and stir gently to break the yolks and distribute the egg throughout the soup. Cook for a few minutes until the eggs are set.
7. Season the soup with salt and black pepper to taste.
8. Remove the bay leaves before serving the soup hot, garnished with additional chopped garlic, parsley, or croutons if desired.

Note: Some variations of Sopa Castellana may include other ingredients, such as onions, tomatoes, or white beans. You can customize the recipe to your liking and use whatever ingredients you have on hand. Enjoy!

Tips for Sopa Castellana recipe

Here are some tips for making a delicious Sopa Castellana:

• Use stale bread: Sopa Castellana is traditionally made with stale bread, which soaks up the flavorful broth and gives the soup its signature texture. If you don’t have stale bread, you can use fresh bread and toast it in the oven before adding it to the soup.
• Use smoked paprika: Smoked paprika, or pimentón, is a key ingredient in this recipe and gives the soup its distinct smoky flavor. Make sure to use smoked paprika for an authentic taste.
• Sauté the garlic: Sautéing the garlic before adding the bread and broth helps to mellow out its flavor and infuse it into the soup. Be careful not to burn the garlic, which can make it bitter.
• Let the soup simmer: Letting the soup simmer for 15-20 minutes allows the flavors to meld together and the bread to soak up the broth. Stir the soup occasionally to prevent it from sticking to the bottom of the pot.
• Customize the recipe: Sopa Castellana is a flexible recipe that can be adapted to your preferences. Feel free to add other ingredients like onions, beans, or potatoes, or use different meats or sausages to make it your own.
• Serve hot: Sopa Castellana is best served hot, garnished with additional garlic, parsley, or croutons if desired. Enjoy it as a comforting and warming meal on cold days, or as a rustic and satisfying soup any time of year.

Suggestions for serving

Here are some serving suggestions for Sopa Castellana:

• Garnish with fresh herbs: Sprinkle some chopped fresh parsley or cilantro over the soup before serving to add a pop of color and freshness.
• Add croutons: Top the soup with some homemade or store-bought croutons to add texture and crunch.
• Serve with a side dish: Sopa Castellana is a hearty soup that can be served as a meal on its own, but you can also serve it with a side dish like a green salad or grilled vegetables for a more balanced meal.
• Pair with a Spanish wine: Sopa Castellana is a traditional Spanish soup, so it pairs well with a Spanish wine like Rioja or Albariño.
• Experiment with toppings: Try experimenting with different toppings to add flavor and texture to the soup, such as grated cheese, sliced avocado, or a dollop of sour cream.
• Make it your own: Sopa Castellana is a versatile recipe that can be customized to your liking, so feel free to experiment with different ingredients and flavorings to make it your own. Enjoy!

FAQs

Here are some possible FAQs that people may ask about making Sopa Castellana:

• Can I use fresh bread instead of stale bread? Yes, you can use fresh bread instead of stale bread. However, to get the right texture, you can toast the bread in the oven for a few minutes to dry it out.
• Can I make Sopa Castellana without garlic? Garlic is a key flavor in Sopa Castellana, but if you don’t like it, you can omit it. However, keep in mind that it will affect the flavor of the soup.
• How long should I let the soup simmer? Let the soup simmer for 15-20 minutes to allow the flavors to meld together and the bread to soak up the broth. Stir the soup occasionally to prevent it from sticking to the bottom of the pot.
• Can I use a different type of meat or sausage? Yes, you can use any type of meat or sausage you like. Chorizo and ham are traditional in Sopa Castellana, but you can use chicken, beef, or any other type of sausage you prefer.
• Can I make Sopa Castellana vegetarian? Yes, you can make a vegetarian version of Sopa Castellana by using vegetable broth and omitting the meat or sausage.
• How can I store leftover soup? Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat it up on the stovetop or in the microwave until hot.
• Can I freeze Sopa Castellana? Yes, you can freeze Sopa Castellana for up to 3 months. Let the soup cool completely, then transfer it to an airtight container or freezer bag and freeze. To reheat, thaw the soup in the refrigerator overnight, then heat it up on the stovetop or in the microwave until hot.