Spanish Fried Egg Soup | One of Spain's BEST-KEPT Recipes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 1/4 cup (60 ml) olive oil in a stockpot over medium heat. Add the chopped onion and garlic and sauté, stirring often, for about 3 minutes.
2. Peel and cut the potatoes into bite-sized pieces about 3/4 inch (2 cm) thick. Add them to the pot, stir for 5 minutes, then add the thyme, season with salt and pepper, add the vegetable broth and bring to a boil over high heat.
3. Once boiling, cover the pot and reduce to low heat. Simmer the potatoes for about 15 minutes until cooked through; a toothpick should pierce them easily.
4. Meanwhile, heat 1/4 cup (60 ml) olive oil in a frying pan over medium heat. When hot, fry the eggs until the whites are firm and the yolks are slightly creamy. Season with salt and pepper.
5. Turn off the heat under the soup, add the fried eggs, and blend until creamy with a hand blender, food processor or countertop blender.
6. Pour into shallow bowls, garnish with chives and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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