This Egg and Garlic Soup is one of Spain´s BEST-KEPT Secrets

so like I've told you in the past one of my  favorite things about doing Spain on a fork is   finding unknown Spanish recipes that are typically  regional ones from small towns and sharing the   dishes with you anyways today that is exactly what  we're doing we're making a very unknown recipe   from the gorgeous town of Ronda which is tucked  away in the mountains of Malaga in southern Spain   we are talking a Spanish egg soup this is known in  Ronda as una Sopa de Huevos de Ronda and let me tell you it's filled   with so many amazing flavors it's made with just a  handful of ingredients and the best part all done   in under 30 minutes folks this is the perfect soup  for any meal of the day but it's extra special for   an evening meal next to a crunchy baguette and a bottle  of Spanish wine for the ultimate dining experience   alright let's just dive right into this recipe  I'm gonna heat a small fry pan with a medium heat and add in two tablespoons of extra  virgin olive oil which is 30 milliliters in the meantime I'm going to cut two slices from  a baguette each one being one inch thick which   is about two and a half centimeters and we'll  also remove the skins from four cloves of garlic then we'll add in the slices of baguette and the  cloves of garlic into the pan with the hot oil and we're going to lightly fry the ingredients   just between three to four minutes or  until they're golden fried all around after about four minutes and the  slices of baguette and the cloves   of garlic are golden fried all around I'm  going to remove them from the fry pan and   transfer them into mortar and then set it  aside for the next step I'm going to add   in six cups of water into a stock pot which  is about one and a half liters of course you   can use whatever type of broth you like to  make this soup however traditionally water   is used here that way that liquid doesn't  overpower the delicate flavors of the soup then we'll add in the remaining  olive oil in the fry pan where we   fried the slices of baguette and the garlic and we'll season generously with sea  salt then we'll heat it with a high heat give it a mix and bring it to a boil in the meantime let's move back to the mortar  with the slices of baguette and the garlic I'm   going to pinch in a quarter teaspoon of saffron  threads which is about 0.17 grams as always the   saffron I'm using is from golden saffron you'll find  a link where you can get some in the description   box below we'll also add in a small handful of  fresh parsley this is about a quarter cup which   is 15 grams and we'll season with sea salt and a  generous portion of freshly cracked black pepper and using a pestle will pound down  on the ingredients until we form a   paste-like texture if you don't have a  mortar and pestle no big deal you can   also use a food processor here as well as  a Nutribullet or even a handheld blender and we'll also grab four large eggs  and crack each one into individual   bowls as you know I always like to take  this step before adding the eggs into a   pan as it ensures that no eggshells go in  there and that the yolks are not broken alright let's move back to the stock pot  once that water comes to a light boil we're   going to lower it to a low medium heat and  we'll add in the bread and garlic mixture and we'll give it a mix until  everything's well mixed together then we'll add the eggs into the stock pot  making sure they're all evenly spaced out and we're going to simmer this on a low medium  heat just between three to four minutes this   is enough time to fully cook those egg whites  while still keeping those yolks slightly creamy after about four minutes and the egg  whites are fully cooked through this   soup is ready to go I'm going to  remove the stock pot from the heat and we'll transfer some of  the soup into a shallow bowl and for the final touches we'll squeeze in  a kiss of fresh lemon juice over the soup   and let me tell you that lemon juice adds  a beautiful balance of goodness to the soup   and we'll garnish it with fresh parsley check  it out Sopa de Huevos de Ronda a beautiful Spanish egg soup from the   town of Ronda super easy to make just a handful  of ingredients and the kind of food that's going   to fill your body with so much goodness let´s  give it a try and see how it turned out once again folks sopa de huevos de ronda a beautiful looking soup from the south Spain here we go dang that is so good so simple but so good  with the saffron really shining through and   that bread and garlic mixture taking things  to the next level folks you saw this a very   unknown recipe from the town of Ronda give it  a try at home once again next to a crunchy baguette and   a bottle of Spanish wine for the ultimate dining  experience really quick before I go a shout   out to a couple of my patrons Sam Cohen, Kent Anderson, Grace Suarez, Amy Martinez and Alan M   Hirschman again guys thank you so much for being  patreons of Spain on a fork you know how much   I appreciate you if you enjoyed today's video  hit that like button as it really helps out   the channel leave me a comment below and as  always don't forget to share this video with   your family and friends that way our Spain on a fork community can continue to grow till the next time hasta luego!

Channel: Spain on a Fork

Views: 142,004

Keywords: spanish egg soup, spanish egg and garlic soup, egg soup, egg and garlic soup, garlic and egg soup, how to make egg soup, the best egg soup recipe, how to make an egg soup, how to make an egg and garlic soup, egg soup recipe, recipe for egg soup, egg and garlic soup recipe, recipe for egg and garlic soup, spanish garlic and egg soup, easy egg soup, healthy egg soup, egg soup recipe easy, easy egg soup recipe, sopa de huevo, video, spain on a fork, sopa de huevos, recipe

Id: Iyu11Spidtc

Length: 6min 37sec (397 seconds)

Published: Mon Apr 10 2023