This quick soup combines a garlic-infused broth with swirls of egg ribbons and tender baby spinach . It’s warming, light, and protein-rich—perfect for a quick lunch, a sick day recovery meal, or a no-fuss dinner side. A squeeze of lemon and a few chili flakes take it over the top.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Garlic Broth
1 tbsp olive oil or butter
4 cloves garlic, thinly sliced
4 cups vegetable or chicken broth
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
For the Soup
3 cups fresh baby spinach (or chopped mature spinach)
2 large eggs
1 tbsp grated Parmesan (optional, for richness)
1 tsp soy sauce or tamari (optional, umami booster)
Juice of ½ lemon or a splash of vinegar (to finish)
Garnish (optional but great)
Extra cracked black pepper
Shaved Parmesan
Lemon zest
Fresh parsley or chives
Build the Broth
1
In a medium pot, heat the olive oil over medium-low.
Add the garlic slices and slowly sauté until golden and aromatic—about 2–3 minutes (don’t burn!).
Add the broth , a pinch of salt , pepper , and optional red pepper flakes .
Simmer gently for 5 minutes to infuse the broth with garlic.
Add Spinach
Add the Egg Ribbons
3
Beat the eggs in a small bowl with a fork until well blended.
Reduce the broth to a gentle simmer (not boiling).
Slowly drizzle the egg into the soup in a thin stream while stirring gently in one direction to create ribbons or threads.
Let the egg set for about 1 minute . Stir in soy sauce and Parmesan , if using.
Finish & Serve
4
Remove from heat and stir in the lemon juice .
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with your favorites—extra cracked pepper, herbs, cheese, or zest.
Tips for Success
5
For the best egg texture, keep the broth gently simmering—not boiling—when adding eggs.
You can prep garlic oil ahead and freeze in cubes for quick weekday soups.
Don’t skip the acid—it brightens everything.
Variations
6
Add cooked noodles or rice for a heartier meal.
Sub in kale, Swiss chard, or arugula for a different green.
Use bone broth for a protein and collagen boost.
Add miso paste at the end (off heat) for a Japanese spin.
Suggested Pairings
7
Serve with: Toasted sourdough, garlic naan, or a side salad
Drink: White tea, dry Riesling, or lemon-infused water
Occasion: Light dinner, starter soup, nourishing lunch, post-workout recovery
Ingredients For the Garlic Broth
1 tbsp olive oil or butter
4 cloves garlic, thinly sliced
4 cups vegetable or chicken broth
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
For the Soup
3 cups fresh baby spinach (or chopped mature spinach)
2 large eggs
1 tbsp grated Parmesan (optional, for richness)
1 tsp soy sauce or tamari (optional, umami booster)
Juice of ½ lemon or a splash of vinegar (to finish)
Garnish (optional but great)
Extra cracked black pepper
Shaved Parmesan
Lemon zest
Fresh parsley or chives
Directions Build the Broth
1
In a medium pot, heat the olive oil over medium-low.
Add the garlic slices and slowly sauté until golden and aromatic—about 2–3 minutes (don’t burn!).
Add the broth , a pinch of salt , pepper , and optional red pepper flakes .
Simmer gently for 5 minutes to infuse the broth with garlic.
Add Spinach
Add the Egg Ribbons
3
Beat the eggs in a small bowl with a fork until well blended.
Reduce the broth to a gentle simmer (not boiling).
Slowly drizzle the egg into the soup in a thin stream while stirring gently in one direction to create ribbons or threads.
Let the egg set for about 1 minute . Stir in soy sauce and Parmesan , if using.
Finish & Serve
4
Remove from heat and stir in the lemon juice .
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with your favorites—extra cracked pepper, herbs, cheese, or zest.
Tips for Success
5
For the best egg texture, keep the broth gently simmering—not boiling—when adding eggs.
You can prep garlic oil ahead and freeze in cubes for quick weekday soups.
Don’t skip the acid—it brightens everything.
Variations
6
Add cooked noodles or rice for a heartier meal.
Sub in kale, Swiss chard, or arugula for a different green.
Use bone broth for a protein and collagen boost.
Add miso paste at the end (off heat) for a Japanese spin.
Suggested Pairings
7
Serve with: Toasted sourdough, garlic naan, or a side salad
Drink: White tea, dry Riesling, or lemon-infused water
Occasion: Light dinner, starter soup, nourishing lunch, post-workout recovery
Spinach & Egg Soup with Garlic Broth
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