Ingredients forCheap recipe of the day: garlic soup with egg for less than 2 euros (and bread from the previous day)

  • 8 cloves of garlic

  • 100 grams of Serrano Ham

  • 12 slices of day-old bread

  • ½ teaspoon sweet paprika

  • ½ teaspoon hot paprika

  • 2 liters of meat broth

  • Grated Parmesan cheese

  • 4 eggs

  • 1 sprig of thyme

  • Olive oil

  • Shall

How to make cheap recipe of the day: garlic soup with egg for less than 2 euros (and bread from the previous day)

1. Brown the garlic

Peel and slice the garlic not too finely. Chop the ham. Wash the thyme, dry it and chop it. Heat a pan of oil in a large saucepan and add the garlic slices. Lightly brown them, stir, and remove them. Add the chopped ham, skip it for a few moments and remove it as well.

1. Brown the garlic

2. Pour the sauce

Add 4 slices of bread to the pan and brown them on both sides. Add the garlic and ham again and sprinkle with the sweet and hot paprika. Add the meat stock and cook over low heat and without boiling for about 20 minutes.

2. Pour the sauce

3. Gratinate the bread

Preheat the oven to 180 degrees. Arrange the remaining slices of bread on the parchment-lined plate, sprinkle with the cheese and gratinate until melted.

3. Gratinate the bread

4. Add the eggs

Crack the eggs separating the whites from the yolks. Add the first to the saucepan with the soup, mix and add salt if necessary.

4. Add the eggs

5. Garnish and serve

Divide the very hot soup into 4 bouillon cups. Add 1 slice of toast with cheese and 1 egg yolk to each. Garnish with the thyme and serve.

5. Garnish and serve

Step 6

The trick: Pour the egg whites into the soup a little at a time, stirring constantly with the hand whisk to prevent them from curdling.


Tips for Garlic Egg Soup

  • Like all stews, garlic soup improves its flavor with rest. Prepare it the day before and add the bread gratin and the egg at the last minute.
  • If you prefer, you can substitute the beef stock for chicken stock or vegetable stock.
  • Instead of adding the egg to the sauce, poach it and add it when serving.

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