Garlic Soup with Poached Eggs

Garlic Soup with Poached Eggs

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 436.8
  • Total Fat: 23.0 g
  • Cholesterol: 214.1 mg
  • Sodium: 2,404.9 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.2 g

View full nutritional breakdown of Garlic Soup with Poached Eggs calories by ingredient


Comfort food for the garlic lover. Comfort food for the garlic lover.
Number of Servings: 4


    2 cups italian bread, diced
    1 head of garlic, thinly sliced (yes, a whole head of garlic)
    1/4 cup olive oil
    5 cups reduced-sodium chicken broth
    1/4 tsp cayenne pepper
    4 eggs


Heat olive oil in a large soup pot over medium heat. Add the diced bread and sliced garlic to the oil and sautée until the oil is soaked up by the bread, and the bread is just starting to turn golden.

Add cayenne to the pot and stir well. Add chicken broth; bring to a boil. Reduce heat to a simmer and cook for 20 minutes.

Using a food processor, a blender or a stick mixer, blend the soup smooth. (If you're using another piece of equipment like a food processor, you may need to do this in batches.) Bring the soup back to a fast simmer.

One by one, crack an egg into a saucer and slip into the soup. Poach eggs for ~ 4 minutes, or until yolks are just starting to set.

To serve, spoon a poached egg into a bowl and ladle soup on top. Makes 4 2-cup servings. (Approximate.)

Number of Servings: 4

Recipe submitted by SparkPeople user ATARADRAC.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    sounds delish! - 11/22/09

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    Interesting recipe. - 2/18/21

  • no profile photo

    Great! And the garlic is so healthy for us! - 2/17/18

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    I will be making this again and again. So delish! - 8/6/16

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    Very Good
    Simple, frugal and very traditional soup from the heart of Spain. Sopa de ajo allows Castilian and Leonese cooks to use up stale bread. FYI: bunya calda is an italian dipping sauce/soup always with anchovies. - 6/5/09