Be Well Kitchen: Egg & Garlic Soup Recipe

Garlic and Egg Soup

By Be Well Health Coach Jenny Sansouci

Recently I experienced the wonder of cracking an egg directly into boiling soup. It was a miraculous experience and now it’s one of my favorite things to do. Adding an egg to a vegetable soup is a nourishing way to get some protein and add heartiness. This soup is very simple to make and includes lots of garlic, which is antiviral, antibacterial and antifungal – it will supercharge your immune system!

Ingredients (serves 1-2)

  • 4 garlic cloves
  • 2 eggs
  • 3 cups water
  • ½ cup spinach
  • ¼ avocado
  • Drizzle of olive oil
  • Drizzle of hot sauce

Boil the cloves of garlic in the water for about 10 minutes or until the garlic has softened. Blend water/garlic mixture in blender and put back on stove on low. Crack the egg(s) into the soup and stir until the egg is fully cooked. Remove from heat and add spinach and chopped avocado. Top with drizzles of olive oil and hot sauce.

Have you ever cracked an egg into soup? Let us know what you think!

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  • Judi

    Easier to crack eggs into container and mix with a fork, then add to soup stirring
    in one direction until cooked.

  • Gabrielle P

    How does this reheat?

  • Ildiko Sherman

    I learned this at a restaurant in Mexico over twenty years ago. I do it often, either like egg drop (stirring) or just cracking the egg into the soup/broth and letting it poach briefly – about a couple of minutes. I like the yolk runny. Delicious!