🥣 Mediterranean Garlic Soup
Serves: 3–4
Prep Time: 10 min
Cook Time: 25 min
Total: 35 min
⭐ Ingredients
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2 tbsp olive oil (extra virgin)
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1 tbsp butter (optional for richness)
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1 large onion, thinly sliced
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12–15 garlic cloves, sliced (yes, a lot — it mellows beautifully!)
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1 tsp smoked paprika (or regular paprika)
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1 tsp dried thyme or oregano
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1 bay leaf
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4 cups (1 liter) vegetable or chicken broth
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Salt & black pepper, to taste
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2 eggs (optional traditional addition — gives body)
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1 cup crusty bread cubes, toasted (optional)
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Fresh parsley, chopped, for serving
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Parmesan or feta, optional topping
🔥 Instructions
1. Sauté the aromatics
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Heat olive oil (and butter, if using) in a pot over medium heat.
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Add sliced onions and cook until soft and lightly golden — 6–8 minutes.
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Add sliced garlic and cook until fragrant and lightly golden — 3 minutes.
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Do not brown too much or it becomes bitter.
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2. Add spices & broth
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Stir in smoked paprika, thyme/oregano, and bay leaf.
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Pour in the broth.
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Bring to a gentle simmer for 10–12 minutes, allowing flavors to blend.
3. Optional: Add the traditional egg
2 classic ways:
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Whisk method: Beat the eggs in a bowl and slowly drizzle into the hot soup while stirring to create silky strands.
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Poached method: Crack eggs directly into the soup and poach for 3–4 minutes.
(Egg is traditional in Spanish garlic soup — skip for vegan.)
4. Optional: Add bread
Add toasted bread cubes into the bowls and pour the hot soup over them — Mediterranean rustic style.
5. Serve
Top with:
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Fresh parsley
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A drizzle of olive oil
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Parmesan or crumbled feta (optional)
💡 Tips & Variations
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For creamier texture: Blend part of the soup.
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For stronger garlic flavor: Add 3–4 roasted garlic cloves.
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Low-calorie version: Skip bread and butter.
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Protein boost: Add chickpeas or shredded chicken.
🍋 Mediterranean Pairings
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Crusty whole-grain bread
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Lemon-olive side salad
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Grilled vegetables
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Yogurt with herbs
