Zurrukutuna Recipe: Basque Garlic Soup with Cod and Egg 2026

Zurrukutuna is a traditional Basque garlic soup that takes everything you love about sopa de ajo and makes it even heartier with flaked cod and beaten egg. It is a rustic, deeply savoury bowl of comfort that has been warming people up in the Basque Country for generations.

Historically this soup was a thrifty household dish made to use up stale bread, and it was also served in taverns as a fortifying meal after long working days. Today it remains an iconic part of Basque gastronomy, perfect for cold weather or whenever you want something soothing and full of tradition.

The soup is best enjoyed freshly made and piping hot. It is often served with an egg on top, added right at the moment of serving, or, as in this version, beaten eggs are stirred directly into the soup to make it especially creamy and flavourful.

Ingredients for Zurrukutuna

This recipe makes 4 servings as a starter.

• 40 ml extra virgin olive oil
• 6 to 8 garlic cloves
• 100 g day-old bread, cut into thin slices
• 1 teaspoon sweet paprika
• 25 g choricero pepper pulp
• 1 dried guindilla pepper (or 1 pinch cayenne powder)
• 1 litre fish stock
• 1 bay leaf
• 200 g desalted cod, flaked
• Salt
• 2 beaten eggs

How to Make Zurrukutuna Step by Step

1. Brown the garlic in olive oil

In a pot with 40 ml of extra virgin olive oil, brown 6 to 8 sliced garlic cloves over medium heat.

2. Add the bread

When the garlic starts to brown, lower the heat and add 100 g of day-old bread cut into thin slices.

3. Stir in the paprika, choricero pepper and chilli

Once the bread is golden, add 1 teaspoon of sweet paprika, 25 g of choricero pepper pulp and 1 dried guindilla pepper, or 1 pinch of cayenne powder. Stir for a few seconds so these ingredients release their flavour without burning.

4. Pour in the stock and bay leaf, then simmer until thickened

Next, pour in 1 litre of hot fish stock and add 1 bay leaf, then bring to a boil. Simmer the soup over medium-low heat for 10 minutes, stirring occasionally so the bread breaks down partially and thickens the soup.

5. Add the cod and season the soup

Then stir in 200 g of desalted, flaked cod and cook for 10 more minutes. Taste and adjust the salt if needed.

6. Stir in the beaten eggs

Finally, add 2 beaten eggs and stir well over low heat so they set and give the soup even more creaminess.

7. Remove from the heat and serve the zurrukutuna very hot

Remove from the heat, discard the guindilla and bay leaf, and serve the zurrukutuna very hot.

Tips for the Best Zurrukutuna

Use day-old bread

Stale bread is ideal because it holds its shape at first and then breaks down slowly, thickening the soup without turning gluey.

Keep the heat low when adding the eggs

Stir the beaten eggs in over low heat so they set gently into creamy strands instead of scrambling.

Adjust the chilli to taste

The dried guindilla or cayenne adds a gentle warmth. Remove the guindilla before serving, or leave it in if you prefer a spicier bowl.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

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