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Basque garlic soup with bread and eggs

Basque garlic soup with bread and eggs

Appetizers

A comforting Basque garlic soup: stale bread, Espelette pepper, and poached eggs simmered in the broth for 40 minutes, creating a simple and authentic dis…

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Recipe from Xabier Cañas, Gaztarrotz, adapted by Recette de cuisine · · updated on

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This Basque garlic soup is made with simple ingredients: golden garlic in olive oil, stale bread, Espelette pepper, and scrambled eggs in the broth. It simmers gently and is perfect for warming up on cold winter evenings.

Ingredients and directions

  • Prep time10 min
  • Cook time45 min
  • Total55 min
  • DifficultyEasy
  • CostBudget
  • Calories293 kcal/serving
  • Cooking methodMijotage
  • Estimated cost$8.04 $1.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

6 people
  • $1.18
  • $0.89
  • $0.84
  • $3.53
  • $1.60

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Place the oil and garlic in a saucepan over low heat.
  2. When the garlic starts to sizzle in the oil, add the bread. ≈ 3 min
  3. Combine everything over low heat.
  4. Once the garlic has just started to turn color, add the chili pepper and the water. ≈ 3 min
  5. Let it simmer for 40 minutes over low heat.
  6. Season the soup. ≈ 2 min
  7. Pour in the eggs into the soup. ≈ 3 min
  8. Mix everything together using a spatula, making sure to break up the eggs. ≈ 4 min

The bill

Basque garlic soup with bread and eggs

  • 100 ml of extra virgin olive oil$1.18
  • 10 cloves of garlic, chopped$0.89
  • 200 g of stale bread, cut into thin slices$0.84
  • 15 g of Espelette pepper, ground$3.53
  • 4 eggs$1.60

Total$8.04

that's $1.34 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories293 kcal
Fat19.1 g
Saturated fat3.4 g
Carbohydrates21.6 g
Sugars0.9 g
Fiber1.6 g
Protein7.7 g
Salt0.52 g

Before you start

Ingredients

  • 100 ml of extra virgin olive oil
  • 10 cloves of garlic, chopped
  • 200 g of stale bread, cut into thin slices
  • 3 liters of water
  • 15 g of Espelette pepper, ground
  • 4 eggs
  • A pinch of salt

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