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.

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

5 from 2 votes

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Spanish Egg and Garlic Soup | Sopa de Huevos de Ronda

Course Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 180 kcal

Author Albert Bevia @ Spain on a Fork

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

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!

Recipe Notes

Get the Saffron I used to make this Recipe

Nutrition Facts

Spanish Egg and Garlic Soup | Sopa de Huevos de Ronda

Amount Per Serving

Calories 180 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 164mg55%

Sodium 182mg8%

Potassium 151mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Vitamin A 560IU11%

Vitamin C 20mg24%

Calcium 70mg7%

Iron 2mg11%

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

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