Spanish Garlic and Egg Broth

    25 minutes

    The classic Spanish garlic soup, perfect for facing a cold day. An egg is cracked into each bowl, the yolk should still be liquid after cooking.

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    Serves: 4 

    • 6 cloves garlic, peeled and halved
    • 2 tablespoons olive oil
    • 2 teaspoons sweet paprika
    • 4 cups (1 litre) beef stock
    • 1 teaspoon chopped fresh coriander
    • pinch thyme
    • salt and pepper, to taste
    • 4 eggs
    • 2 tablespoons chopped fresh parsley

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a frypan, heat the olive oil and lightly brown the garlic, being careful not to burn it. Transfer garlic to a plate.
    2. Heat up a saucepan and dry fry the paprika until you can smell it. Pour in the stock. Add garlic, coriander and thyme. Season with salt and pepper. Simmer 5 minutes over low heat.
    3. Preheat the oven to 230 degrees C.
    4. Pour the soup into bowls and carefully crack an egg into each bowl. Bake the soup 2-3 minutes. Serve, garnished with parsley.

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