Spanish Egg and Garlic Soup
Spanish Egg and Garlic Soup
This Spanish Egg and Garlic Soup, known as Sopa de Huevos de Ronda, is one of Spain´s best-kept secrets. It´s filled with flavors, seriously easy to make and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.


  • 2 tbsp extra virgin olive oil 30 ml
  • 2 slices baguette 1 inch / 2.50 cm thick each
  • 4 large cloves of garlic
  • 6 cups water 1.5 liters
  • 1/4 tsp saffron threads .17 grams
  • 1/4 cup fresh parsley 15 grams
  • 4 eggs
  • 1 lemon
  • pinch sea salt
  • dash black 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!

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