📝 About This Recipe
Sopa de Fideos is the quintessential Spanish comfort food, a golden, soothing broth that has nurtured generations. This version elevates the humble noodle soup by toasting the pasta to a nutty perfection before simmering it in a rich, aromatic sofrito and homemade poultry stock. It is a masterclass in Spanish simplicity, offering a delicate balance of savory saffron, sweet pimentón, and silky thin noodles that melt in your mouth.
🥗 Ingredients
The Aromatics (The Sofrito)
- 3 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- 1 medium Yellow onion (very finely diced)
- 3 pieces Garlic cloves (minced)
- 1/2 piece Red bell pepper (finely minced)
- 1 large Tomato (grated, discarding the skin)
The Noodles and Spices
- 250 grams Fideos (Spanish thin soup noodles) (Use No. 0 or No. 1 thickness (Capellini style))
- 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet (dulce) variety)
- 1 generous pinch Saffron threads (crushed and toasted)
- 1 piece Bay leaf (dried)
The Liquid Gold
- 1.5 liters Chicken stock (high quality, low sodium)
- to taste Salt (fine sea salt)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 piece Hard-boiled egg (finely chopped (optional traditional topping))
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the extra virgin olive oil.
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2
Once the oil is shimmering, add the dry fideos noodles. Stir constantly for 3-4 minutes until the noodles turn a deep golden brown and smell nutty. Watch closely, as they can burn quickly!
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3
Remove the toasted noodles from the pot with a slotted spoon and set them aside on a plate lined with a paper towel.
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4
In the same oil (add a splash more if needed), add the finely diced onion and red bell pepper. Sauté for 5-7 minutes until soft and translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring it doesn't brown too much.
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6
Add the grated tomato to the pot. Cook for 4-5 minutes, stirring occasionally, until the water has evaporated and the tomato has darkened and thickened into a jam-like consistency.
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7
Lower the heat slightly and stir in the pimentón (paprika). Stir for only 30 seconds to release the oils without burning the spice.
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8
Pour in the chicken stock and add the bay leaf. Increase the heat to high and bring the liquid to a rolling boil.
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9
Crush the saffron threads between your fingers and add them to the boiling broth along with the toasted noodles.
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10
Reduce the heat to a simmer. Cook for 8-10 minutes, or according to the noodle package instructions, until the fideos are tender but not mushy.
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11
Taste the broth and season with sea salt and freshly cracked black pepper. The toasted noodles will have absorbed some salt, so adjust carefully.
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12
Remove the bay leaf and turn off the heat. Let the soup sit for 2 minutes before serving; this allows the flavors to settle and the noodles to reach the perfect texture.
💡 Chef's Tips
Toasting the noodles is the most critical step; it prevents them from becoming soggy and adds a complex, roasted flavor to the broth. If you can't find Spanish fideos, use angel hair pasta broken into 1-inch pieces. For a vegetarian version, use a robust vegetable stock and add a drop of liquid smoke to mimic the chorizo-like depth of the pimentón. Always use a wide pot rather than a deep narrow one to ensure the noodles cook evenly and the sofrito reduces properly. If the soup sits for a long time, the noodles will absorb the broth; keep extra hot stock on hand to thin it back out before serving.
🍽️ Serving Suggestions
Serve in deep warmed bowls with a sprinkle of fresh parsley and chopped hard-boiled egg for a traditional touch. A squeeze of fresh lemon juice at the table brightens the earthy saffron and smoky paprika notes beautifully. Pair with a crusty piece of Galician bread or 'Pan de Cristal' rubbed with garlic and tomato. Accompany with a glass of crisp Spanish white wine like an Albariño or a chilled dry Sherry (Fino). For a more substantial meal, add shredded rotisserie chicken or chickpeas during the final simmering stage.