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.
This recipe hails from the stunning town of Ronda, which is tucked away in the mountains of Malaga in Southern Spain. It´s a dish that´s not very well-known outside of Ronda, but it should be, because it truly has the most beautiful flavors and textures.
For the liquid I used water, but you can also use any type of broth that you like. But water is what´s typically used. That way the liquid doesn´t over-power the delicate flavors of the soup.
TIPS & TRICKS to Make this Recipe: Once you add the eggs into the soup, simmer on a low-medium heat for 3 to 4 minutes. This is enough time to fully cook the egg whites while still keeping the yolks creamy. If you want the yolks to be fully cooked through, go for 5 to 6 minutes.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
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Watch the Video Below on How to Make this Spanish Egg and Garlic Soup
Spanish Egg and Garlic Soup | Sopa de Huevos de Ronda
Ingredients
- 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
Instructions
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Heat a small fry pan with a medium heat and add in the olive oil
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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
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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
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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)
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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
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Transfer into shallow bowls, squeeze a kiss of lemon juice over each soup and garnish with fresh parsley if desired, serve at once, enjoy!
Recipe Notes
Get the Saffron I used to make this Recipe
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Amber
23 . Jul . 2024Had this tonight! It was fantastic. I like to make a soup every week- this is definitely being added to the rotation.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
24 . Jul . 2024Gloria
18 . Mar . 2024It looks delicious can’t wait to doit myself is very refreshing to see recepies from small towns that is the best food ever
Spain on a Fork
Appreciate the comment! Much love 🙂
18 . Mar . 2024Linda Dann
06 . May . 2023I’ve been searching for this for years! I’ve read several recipes and this is definitely the best. My friend used to make it many years ago and then she forgot it- so now I will call her and share. Thanks.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
07 . May . 2023Ramya
Cant wait to make this soon for me i never had spanish egg asnd garlic soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
10 . Apr . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
11 . Apr . 2023