Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking ...

A balm for a cold day, the piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. Marti Buckley is an ...

This video shows how to make Zurrukutuna, a traditional Basque garlic soup from Northern Spain. Learn how to combine garlic, bread, and cod into a rich, rustic broth using simple, time-honored ...

These are the soups that F&W readers come back to year after year, spanning beloved classics from around the world and chef-inspired favorites. Molly McArdle is Food & Wine's Updates Editor. She has ...