Recipe: Sherry-Garlic Soup with Smoked Paprika

published Mar 16, 2011
Sherry-Garlic Soup with Smoked Paprika
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(Image credit: Faith Durand)

Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!

(Image credit: Apartment Therapy)

This soup is directly ripped off from — ahem — inspired by a local restaurant where I had a big bowl of the reddest, smokiest soup you can imagine. It was a thin broth, suitable for sipping out of a mug, and incredibly flavorful. It was topped with crunchy bits of Marcona almonds that made a pleasurable contrast to the thin soup.

Here’s my take on this soup — it’s easy and fast, and it requires nothing more than a bit of garlic chopping. It also is a great spotlight for smoked paprika, my favorite spice. I just received a big tin of it from La Chinata, a company based in Spain. Their smoked paprika comes in the red tin seen above, and it is full of that rich, smoky flavor that I love in smoked paprika.

Find it: Sweet Smoked Paprika (2 Tins), $9,95 at La Tienda

This soup makes a great light lunch, along with a salad. It would also be a delicious first course before a Spanish-inspired meal of seafood and yellow rice.

(Image credit: Apartment Therapy)

Sherry-Garlic Soup with Smoked Paprika

Serves 6

Nutritional Info


  • 2 tablespoons

    olive oil

  • 10 cloves

    garlic, finely chopped

  • 1 tablespoon

    smoked paprika

  • 1 cup

    amontillado sherry

  • 6 cups

    turkey broth

  • Salt and freshly ground black pepper

  • Roughly chopped Marcona almonds, to serve


  1. Heat the olive oil in a deep 4-quart pot set over medium heat. When the oil is hot, add the garlic and turn the heat to low. Cook very slowly for about 10 minutes, stirring frequently. Don't let the garlic brown. Add the smoked paprika and cook for another minute or two, stirring until the garlic and paprika form an oily red paste.

  2. Add the sherry and turkey broth, and turn the heat to medium-high. Whisk until combined, and bring the soup to a simmer. Turn down to low, and simmer for 15 minutes, or until ready to eat. Taste and season, if necessary, with salt and pepper. Serve sprinkled with chopped almonds.

Recipe Notes

Alternate serving idea: Just before serving, slip a couple of eggs into the simmering broth and poach them. Serve the garlic soup with a poached egg in each bowl, and crusty bread on the side.

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Faith Durand)