Spanish Fried Egg Soup | One of Spain’s BEST-KEPT Recipes

This Spanish fried egg soup, known as crema de huevo frito, is one of Spain’ most unknown recipes. It’s filled with flavors, made with simple everyday ingredients, and done in about 30 minutes. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make the base of the soup, I sautéed garlic, onions, and potatoes in olive oil. You can mix it up and add in more vegetables if you like. As for the liquid, I used homemade vegetable broth. You can also use chicken broth or even water. Just make sure to season accordingly if you’re using water.

To blend the soup together, I used a hand blender. Which I blended directly in the stockpot. You can also use a food processor or even a stand-up blender. Just make sure to cool the ingredients slightly before adding them into those devices.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some more liquid when reheating if it’s too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Fried Egg Soup

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Spanish Fried Egg Soup | Crema de Huevo Frito

Course Breakfast, Main Course, Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 356 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 1 medium yellow onion (roughly chopped)
• 6 cloves garlic (thinly sliced)
• 3 medium potatoes 1 1/2 lbs (700 grams)
• 1/2 tsp dried thyme 0.50 grams
• 3 cups vegetable broth 720 ml
• 4 large eggs
• sea salt & black pepper
• chives for garnish

Instructions

1. Heat a stockpot with a medium heat and add in a 1/4 cup (60 ml) of olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix together, then mix every minute so everything evenly sautés

3. In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 3/4 inch (2 cm) thick

4. After sautéing the garlic and onions for about 3 minutes, add in the chopped potatoes, mix continuously, after 5 minutes, add in the thyme and season with salt & pepper, mix together, then add in the vegetable broth and raise to a high heat

5. Once it comes to a boil, place a lid on the stockpot and lower to a low heat

6. In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) of olive oil

7. Once the oil is nice and hot, fry up the eggs, you want firm egg whites with a slightly creamy yolk, once cooked, season with salt & pepper

8. After simmering the potatoes for about 15 minutes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, at this point, turn off the heat, add in the fried eggs, and using a hand blender, blend everything together until you get a creamy texture, you can also use a food processor or stand-up blender

9. Transfer the soup into shallow bowls and garnish with fresh chives, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Fried Egg Soup | Crema de Huevo Frito

Amount Per Serving

Calories 356 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 186mg62%

Sodium 456mg20%

Potassium 665mg19%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 4g4%

Protein 9g18%

Vitamin A 654IU13%

Vitamin C 29mg35%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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