Simple Spanish Garlic & Egg Soup

Simple Spanish Garlic & Egg Soup

Author: Kimberly Harris

Prep time:  2 mins

Cook time:  15 mins

Total time:  17 mins

Serves: 2-4

A super simple, flavorful soup that will warm you up on a cold Winter's day!

Ingredients

• 2 tablespoons preferred fat (olive oil, coconut oil, etc)
• 3-6 cloves garlic, roughly chopped
• 1 tablespoon fresh rosemary, finely minced or ½ tablespoon dried
• 4 cups broth or stock (chicken or vegetable)
• ½ teaspoon smoked paprika (key! Regular paprika is not the same)
• ½ teaspoon dried oregano
• 1 teaspoon sea salt (to taste, depends on if your stock was salted or not!)
• 4 eggs
• 4 pieces of preferred bread, toasted (optional, we have never done this)

Instructions

1. In a medium sized pot, heat the oil until hot. Add the garlic, rosemary, and a pinch of salt. Sauté for 1-2 minutes until the garlic just begins to brown.
2. Add stock right away, followed by paprika, oregano, and remaining salt. Bring to a low simmer over medium heat, turn to low, and simmer for 10 minutes. Taste and add more salt if necessary.
3. Crack the eggs into the barely simmering soup. Cover, and cook about 4 minutes for soft yolks, 6 minutes for hard.
4. Line each bowl with a piece of toast if you like, then ladle soup and an egg over the top!