Garlic Soup

Prep Time
Cook Time
Ready In

"This one is, I believe, another Ralf_Kramden special. If you love garlic, you'll love this. I have occasionally added some cooked shredded chicken breast and/or pasta for more substance. This is a nice substitute for chicken soup when you're sick."

Original recipe yields 6 servings


  • Serving Size: 1 (80.8 g)
  • Calories 50.5
  • Total Fat - 1.4 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 34.7 mg
  • Sodium - 68.7 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.1 g
  • Protein - 2.4 g
  • Calcium - 21.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step 1

Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly.

Step 2

Add the broth, water, croutons, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.

Step 3

Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg.

Step 4

Using a fork, slowly stir the egg mixture into the soup, forming egg strands; cook for 4 to 5 minutes, until heated through.

Step 5

Ladle the soup into individual bowls, top with the scallion rings and serve immediately.

Tips & Variations

No special items needed.



OM-gosh this was so good, with a few minor changes I can't wait to make this soup again, I added in more garlic and used all chicken broth, smaking my lips together and salivating just thinking about this soup, thank you for posting your wonderful recipe Felix. Regards from BHrandy.

review by:
(4 Jan 2012)