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.
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.
Stir in the spinach and cook just until wilted—about 1 minute.
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.
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.
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.
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.
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
4 servings