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!
Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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