Description
A comforting and flavorful Garlic and Egg Soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 large eggs
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Crusty bread, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
- Pour in the broth and add the diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach in the simmering soup for about 5-7 minutes, or until the whites are set but the yolks are still runny.
- Remove the pot from heat, and gently stir in the chopped parsley and lemon juice.
- Serve the soup hot with crusty bread on the side for dipping.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and onion.
- Substitute the eggs with tofu for a vegan version, adding it to the soup just before serving to warm through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg