A tangy, warm soup of yogurt, matsun, and cracked wheat simmered with fresh herbs — a soothing staple of Armenian home cooking.
Spas is a warm, tangy soup built on matsun, Armenia's thick cultured yogurt, thinned and simmered with cracked wheat or fine bulgur until it becomes a silky, savory porridge-soup. The trick to spas is temperature control: yogurt curdles under high heat, so the pot is stirred constantly and kept at a bare simmer while an egg-and-flour or cornstarch slurry stabilizes the dairy. Fresh herbs, most often cilantro and mint, are stirred in near the end, giving the finished soup a bright, herbaceous lift against the soup's sour creaminess. Spas is considered restorative, often served to soothe an upset stomach or a cold, and it appears on Armenian tables year-round, hot in winter and occasionally chilled in summer, when it resembles a savory, wheat-thickened lassi.
Serves 6
Rinse the bulgur in cold water and set aside to soften slightly, about 10 minutes.
In a large pot, whisk the yogurt, egg, flour, and a cup of the water or broth together until completely smooth — this prevents the yogurt from splitting once it heats.
Whisk in the remaining water or broth and salt. Set the pot over low heat and bring to a very gentle simmer, whisking constantly and never letting it boil hard.
Stir in the drained bulgur. Continue simmering gently, stirring often, for 20–25 minutes until the wheat is tender and the soup has thickened to a light, creamy consistency.
In a small pan, melt butter and sauté the onion until soft and golden, about 8 minutes. Stir in dried mint at the end.
Stir the buttery onion mixture into the soup along with fresh cilantro and mint. Simmer 2–3 minutes more.
Taste and adjust salt. Ladle hot into bowls; some cooks finish each bowl with a small extra pat of melted butter.
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Whisking the egg and flour into the yogurt before it touches heat is the single most important step — skip it and the yogurt will curdle into grainy clumps.
Keep the heat low and whisk frequently throughout cooking; spas should never come to a rolling boil.
Use full-fat, thick yogurt (or strained Greek yogurt thinned slightly) for the richest, most stable texture.
Serve chilled in summer, thinned with a little extra cold water, similar to a savory ayran-based soup.
Add cooked chickpeas or small meatballs for a heartier, more substantial version.
Some regions use rice instead of bulgur for a softer, more delicate texture.
Refrigerate in an airtight container up to 3 days. Reheat very gently over low heat, stirring constantly, as high heat will cause the yogurt to separate; add a splash of water if it has thickened too much.
Spas is a traditional Armenian dish rooted in the broader Caucasus and Middle Eastern tradition of cooked yogurt soups, prepared for centuries in Armenian households as an easily digestible, restorative meal. It remains a common home-cooked comfort food, often made when someone in the family is feeling unwell.
The yogurt was either heated too quickly or not stabilized first with the egg-and-flour mixture — always whisk those in before the pot goes on heat, and keep the simmer gentle throughout.
Yes — thin full-fat Greek yogurt with a bit of extra water or milk first, since it's thicker and more concentrated than standard yogurt.
Small pasta shapes like orzo or even rice can substitute, though the texture and slightly nutty flavor will differ somewhat from the traditional version.
Traditionally hot, especially in colder months, but it's also enjoyed chilled in summer as a tangy, refreshing soup, similar in spirit to a thick, savory yogurt drink.
Per serving (320g / 11.3 oz) · 6 servings total
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