In Indonesia the soup is prepared in rich savoury broth with spices and ingredients similar to other Indonesian favourite, sop buntut (oxtail soup). Common sop kambing uses goat meat, also its ribs; however, in Indonesia there is a more specific sop kambing called sop kepala kambing which uses offals of goat's head, which includes its tongue, ear, lips and cheek meats, tongue, eyes and sometimes brain.
In Indonesia, sup kambing is quite widespread as numbers of similar goat meat soup recipes can be found. However, it is mostly associated with Malay, Betawi and Madura cuisine, although it is also common in Java. Nevertheless, Javanese are more likely to cook their goat meat as tongseng or Javanese-style soupy gulai instead. Traditionally, sup kambing together with gulai and sate kambing are quite widespread during Eid al-Adha, as large amount of goat meat and offals being distributed among people. In Malaysia, sup Kambing is influenced by the Malay and Malaysian Indian ethnic groups, where the use of spices is quite notable.