How to make Sopa Paraguaya

Why cooks start here

Sopa paraguaya is not a soup: it is a dense corn-and-cheese bread of the northeast, eaten with asado in Corrientes and Misiones as if it had always been Argentine.

Sopa paraguaya, a delightful misnomer, hails from the northeast of Argentina, where it nestles comfortably beside the sizzling asado. Though its name suggests soup, this dish is a hearty corn-and-cheese bread, a staple in the provinces of Corrientes and Misiones. Here, it is embraced as if it has always been part of the Argentine culinary landscape, offering a comforting accompaniment to the smoky, grilled meats of a traditional barbecue. Expect a rich, satisfying bite, where the sweetness of cornmeal finds harmony with the creamy, melted cheese. The gentle sweetness of softened onions threads through the loaf, while the butter and eggs lend a luxurious texture. This bread is the embodiment of simple ingredients coming together to create something greater, a beloved addition to any asado table.