Spanish Garlic and Egg Broth

Spanish Garlic and Egg Broth

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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.


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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