This Egg and Cumin Soup is one of Spain’s Best-Kept Secrets

This Spanish egg and cumin soup, known as “caldo comino de Jaén,” is one of Spain’s most unknown recipes. And let me tell you, it’s filled with so many delicious flavors, easy to make, and done in just 30 minutes. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used homemade vegetable broth. You can also use chicken broth, beef broth, or even water if you like. Just ensure to season accordingly if you are using water. Either way, make sure to use the good stuff, as it makes all the difference.

What gives this soup texture, besides the eggs, is frying slices of baguette and cloves of garlic in olive oil. Then you mash down on the ingredients until you get a paste-like texture. I used a mortar and pestle, but you can also use a food processor or even a hand blender.

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. Just add in some more broth when reheating if it looks too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make this Spanish Egg and Cumin Soup

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Spanish Egg and Cumin Soup | Caldo Comino de Jaén

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 214 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 4 slices baguette 1 inch / 2.50 cm thick each
• 6 cloves garlic (whole & skins removed)
• 1 tsp ground cumin 3 grams
• 1/4 tsp sweet smoked Spanish paprika 0.625 grams
• 1/4 tsp saffron threads 0.17 grams
• 2 tbsp chopped parsley 5 grams
• 1 liter vegetable broth 4 1/4 cups
• 2 large eggs
• sea salt & black pepper

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the slices of baguette and cloves of garlic, all in a single layer, and fry for 3 to 4 minutes or until golden fried all around, then remove from the stockpot and set aside

3. Using the same pan with the same heat, add in the vegetable broth and season with salt & pepper, raise to a high heat

4. In the meantime, add the fried cloves of garlic into a mortar, along with the cumin, paprika, saffron, chopped parsley, and season with salt & pepper, using a pestle, pound down on the ingredients until well mashed, then add in the slices of fried baguette and continue to mash down until you get a paste-like texture

5. Once the broth comes to a boil in the stockpot, add in the bread and garlic mixture, mix together until well mixed, then place a lid on the stockpot and lower to a low heat

6. After simmering the soup for 10 minutes, remove the lid, crack in the eggs, and simmer for 1 minute without mixing, then mix continuously for 1 to 2 minutes or until the eggs are cooked through, then remove from the heat

7. Transfer the soup into shallow bowls, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Egg and Cumin Soup | Caldo Comino de Jaén

Amount Per Serving

Calories 214 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 93mg31%

Sodium 576mg25%

Potassium 93mg3%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 901IU18%

Vitamin C 4mg5%

Calcium 45mg5%

Iron 2mg11%

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

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