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Mareca

Spanish Egg and Garlic Soup: A Hearty Delight Awaits!

A hearty and flavorful Spanish Egg and Garlic Soup, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Spanish
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup cooked rice white or brown
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion is translucent, about 5 minutes.
  2. Stir in the smoked paprika and cook for an additional minute, allowing the flavors to meld.
  3. Pour in the vegetable or chicken broth and add the undrained diced tomatoes. Bring the mixture to a simmer.
  4. Add the cooked rice to the pot and stir well. Allow the soup to simmer for 10 minutes to heat through.
  5. Crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach in the simmering broth for about 5-7 minutes, or until the whites are set but the yolks remain runny.
  6. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 186mgSodium: 500mgFiber: 2gSugar: 4g

Notes

  • For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and onion.
  • To make this soup heartier, add chopped spinach or kale during the last few minutes of cooking.

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