Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Simple Spanish Garlic & Egg Soup
A super simple, flavorful egg soup that will warm you up on a cold Winter's day!
Course
Soup
Cuisine
Spanish
Keyword
egg soup, spanish garlic soup
Prep Time
2
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
17
minutes
minutes
Servings
2
Calories
301
kcal
Author
Kimberly Harris
Ingredients
2
tablespoons
avocado oil
3-6
cloves
garlic
roughly chopped or sliced
1
tablespoon
fresh rosemary
finely minced or 1/2 tablespoon dried
4
cups
chicken broth
or stock, or vegetable broth
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
large
eggs
4
pieces
preferred bread
toasted (optional, we have never done this)
Instructions
In a medium sized pot, heat the oil until hot.
Add the garlic, rosemary, and a pinch of salt. Sauté for 1-2 minutes until the garlic just begins to brown.
Add stock right away, followed by paprika, oregano, and remaining salt.
Bring to a low simmer over medium heat, turn to low, and simmer for 10 minutes. Taste and add more salt if necessary.
Crack the eggs into the barely simmering soup. Cover, and cook about 4 minutes for soft yolks, 6 minutes for hard.
Line each bowl with a piece of toast if you like, then ladle soup and an egg over the top!
Notes
Nutritional facts do not include the bread option
Nutrition
Calories:
301
kcal
|
Carbohydrates:
5
g
|
Protein:
15
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
372
mg
|
Sodium:
3026
mg
|
Potassium:
557
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
834
IU
|
Vitamin C:
35
mg
|
Calcium:
105
mg
|
Iron:
3
mg