This Egg & Garlic Soup is one of Spain´s BEST-KEPT Secrets (2024)

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• 2tbspextra virgin olive oil30 ml
• 2slicesbaguette1 inch / 2.50 cm thick each
• 4largecloves of garlic
• 6cupswater1.5 liters
• 1/4tspsaffron threads.17 grams
• 1/4cupfresh parsley15 grams
• 4eggs
• 1lemon
• pinchsea salt
• dashblack pepper

1. Heat a small fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and transfer into a mortar

3. Add 6 cups water into a stock pot, along with the remaining olive oil in the fry pan and a generous pinch of sea salt, heat with a high heat

4. Meanwhile, add the saffron into the mortar with the bread and garlic, along with the parsley, a pinch of sea salt and a generous portion of black pepper, using a pestle pound down on the ingredients until you get a paste-like texture (you can also use a food processor, nutribullet or a handheld blender for this step)

5. Once the water comes to a light boil, lower to a low medium heat, add in the bread and garlic mixture, mix together until well mixed, then gently crack in the eggs, making sure they´re all evenly spaced out, simmer for 3 to 4 minutes or until the egg whites are fully cooked through, remove from the heat

6. Transfer into shallow bowls, squeeze a kiss of lemon juice over each soup and garnish with fresh parsley if desired, serve at once, enjoy!

Nutrition Facts

Spanish Egg and Garlic Soup | Sopa de Huevos de Ronda

Amount Per Serving

Calories 180Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 164mg55%

Sodium 182mg8%

Potassium 151mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Vitamin A 560IU11%

Vitamin C 20mg24%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.