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Spanish Egg Drop Soup

Use milder greens, like chard, spinach or baby braising greens for this simple soup. You can add diced ham for a heartier soup.


  • 1-2 bunches greens, cleaned and cut into strips
  • 2-3 cloves garlic minced
  • 2 teaspoons olive oil
  • 2 eggs
  • 1 teaspoon each of salt and pepper
  • 1 tablespoon flour
  • 4 cups soup stock
  • Green onion, chopped, to garnish


In a soup pot, sauté garlic in olive oil until fragrant, add stock and bring liquid to a boil. Mix together eggs, salt and pepper and flour. Pour egg mixture through a colander and into boiling broth. Stir briefly, add greens (and ham, if using) and stir again. Cook until greens are wilted, just a few minutes. Serve, garnished with chopped green onion.

Submitted by Sara Jones, Tucson CSA