Simple Spanish Garlic & Egg Soup From: Ladled, a Review

A super simple, flavorful soup that will warm you up on a cold Winter's day!
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 2 -4
Calories 160 kcal
Author Kimberly Harris


  • 2 tablespoons preferred fat avocado oil, coconut oil, etc
  • 3-6 cloves garlic roughly chopped
  • 1 tablespoon fresh rosemary finely minced or 1/2 tablespoon dried
  • 4 cups broth or stock, chicken or vegetable
  • 1/2 teaspoon smoked paprika Key! Regular paprika is not the same
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt to taste, depends on if your stock was salted or not!
  • 4 eggs
  • 4 pieces preferred bread toasted (optional, we have never done this)


  1. In a medium sized pot, heat the oil until hot.
  2. Add the garlic, rosemary, and a pinch of salt. Sauté for 1-2 minutes until the garlic just begins to brown.
  3. Add stock right away, followed by paprika, oregano, and remaining salt.
  4. Bring to a low simmer over medium heat, turn to low, and simmer for 10 minutes. Taste and add more salt if necessary.
  5. Crack the eggs into the barely simmering soup. Cover, and cook about 4 minutes for soft yolks, 6 minutes for hard.
  6. Line each bowl with a piece of toast if you like, then ladle soup and an egg over the top!

Recipe Notes

Nutritional facts do not include the bread option

Nutrition Facts
Simple Spanish Garlic & Egg Soup From: Ladled, a Review
Amount Per Serving
Calories 160 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 327mg109%
Sodium 3169mg138%
Potassium 139mg4%
Carbohydrates 8g3%
Sugar 4g4%
Protein 11g22%
Vitamin A 1750IU35%
Vitamin C 1.4mg2%
Calcium 65mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.