Garlic Soup with Poached Eggs


by: Mikey

You can skip the poached eggs and leave this Spanish soup lean (known as sopa de ajo), which makes it almost a tonic, but there is something about the egg yolks melting into the broth that makes the whole concoction especially satisfying. This version contains a lot of fresh marjoram, but a more traditional version would be made with thyme. A Mexican version could be made with oregano.


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serves: 6

4 heads garlic

1 bunch marjoram or thyme (about 30 sprigs)

2 quarts chicken broth

3 tablespoons fresh lemon juice

orange zest (optional)



6 slices slightly stale French bread (toasted)

6 poached eggs (optional)

Extra virgin olive oil, for serving (optional)

Nutrition Facts
Garlic Soup with Poached Eggs

Servings Per Recipe: 6

Amount per Serving

Calories: 227

  • Total Fat: 7.3 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 185 mg
  • Sodium: 400.5 mg
  • Total Carbs: 25.9 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.7 g
  • Protein: 17.1 g

how is this calculated?

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1.  Break up the garlic heads into cloves and put the unpeeled cloves in a pot with the marjoram and the broth. Bring to a gentle simmer, cover, and simmer for about 45 minutes, or until the garlic is soft.

2.  Work the soup through a food mill or through a strainer, pressing against the solids with the bottom of a ladle. Return the soup to the pot, bring to a simmer, and add the lemon juice and orange zest. Season with salt and pepper. Put a toast in each soup plate, top each toast with an egg, and ladle over the broth. Drizzle with the olive oil.

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