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Spanish Garlic Soup

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


  • 1-2 handfuls tender greens, cleaned and cut into strips
  • 3 large cloves garlic minced or 2-3 stalks green garlic, white and pale green parts only
  • 2 cups stale bread, cut into cubes
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon each of salt and pepper
  • 2 teaspoons flour
  • 1 1/2 quarts veggie or chicken stock
  • Green onion, chopped, to garnish


In a soup pot or medium high heat, sauté garlic and bread in olive oil, stirring until fragrant and toasty (don’t let garlic brown). Add paprika and stir to coat then add stock and bring to a boil. Mix together eggs, salt and pepper and flour. Pour egg mixture into boiling broth, stirring gently. 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