A Taste of Basque Tradition
This Garlic Cod Soup embodies everything we love about the north: depth, warmth, and simple ingredients elevated into something memorable. It’s a dish locals enjoy as both a nourishing starter and a satisfying meal on its own.
From all of us at Spain and Portugal Bespoke Vacations and Tours, we hope this recipe brings a little Basque coziness into your kitchen. Whether you’re preparing for your next journey or savoring the flavors of past travels, this dish is a beautiful way to connect with Iberian culinary heritage.
Buen provecho—and happy cooking!
A beloved classic from the Basque Country in northern Spain.
This humble yet deeply flavorful soup is built on simple pantry ingredients—bread, garlic, paprika, tomatoes, broth, and tender cod—coming together to create a dish that feels like a warm embrace. It’s ready in about 40 minutes and uses just one pot, making it perfect as a hearty starter or a satisfying main course paired with a fresh salad.
Let’s begin.
Ingredients
Fresh parsley for garnish
100 g (about 3½ oz) baguette or any crusty bread, sliced ½ inch thick
¼ cup (60 ml) extra-virgin olive oil
6 cloves garlic, thinly sliced
¼ tsp crushed red pepper
1 tsp sweet smoked paprika
½ cup (120 g) tomato sauce (fresh grated tomato or canned)
1 liter (4¼ cups) vegetable broth, chicken broth, or fish broth
1 bay leaf
1 cod fillet, about 225 g (8 oz), dried with paper towels
Sea salt and freshly cracked black pepper
2 eggs, whisked with a pinch of salt
Instructions
1. Toast the Bread
Preheat your oven to 200°C (400°F).
Arrange the bread slices on a lined baking tray and toast for about 10 minutes, or until lightly golden. Set aside—these toasted pieces will thicken the soup and give it its signature texture.
2. Build the Flavor Base
Heat a stock pot over medium heat.
Add the olive oil and once warm, stir in the sliced garlic and crushed red pepper. Sauté for about 1 minute, just until fragrant—be careful not to brown the garlic.
Add the toasted bread slices and sauté them for about 3 minutes, letting them soak up the garlicky oil.
3. Add Paprika and Tomato
Sprinkle in the sweet smoked paprika and mix quickly to avoid bitterness.
Add the tomato sauce and season with sea salt and black pepper. Cook for about 3 minutes, until the tomato slightly thickens and everything becomes beautifully cohesive.
4. Pour in the Broth
Add the broth of your choice, along with the bay leaf.
Raise the heat to high, bring everything to a boil, then reduce to low, cover, and simmer for 15 minutes.
Stir every 2–3 minutes to help the bread break down into the broth—this is what creates the soup’s creamy body.
5. Prepare the Cod and Eggs
While the soup simmers:
Season the cod with salt and pepper, then chop it into small bite-sized pieces.
Crack the eggs into a bowl, add a pinch of salt, and whisk.
6. Finish the Soup
Remove the bay leaf.
Add the chopped cod and simmer on an open flame for 3 minutes.
Slowly drizzle the whisked eggs into the soup while stirring continuously, creating delicate ribbons throughout.
Turn off the heat, cover the pot, and let everything rest for a few minutes so the fish and eggs finish cooking gently.
7. Serve
Ladle the soup into a shallow bowl, garnish with fresh parsley, and enjoy this comforting Basque classic—warm, rustic, and full of character.
Add a Spanish Cooking Class to Your Vacation
Discover Spanish cuisine during a cooking class in the Basque Lands of northern Spain ( Donostia-San Sebastian, Bilbao are two locales). We arrange as part of your vacation or private classes.
Available in: Madrid, Granada, Seville, San Sebastián, Barcelona, Valencia & Málaga.
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