This Egg and Garlic Soup is one of Spain´s BEST-KEPT Secrets
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.
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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
- 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
Heat a small fry pan with a medium heat and add in the olive oil
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
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
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)
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
Transfer into shallow bowls, squeeze a kiss of lemon juice over each soup and garnish with fresh parsley if desired, serve at once, enjoy!
Get the Saffron I used to make this Recipe
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