Garlic Leek Soup with Egg

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6-8


  • 2 Tbs. fat of choice
  • 1 large leek or 2 small, diced (green and white parts)
  • 4 carrots, sliced
  • 6 cloves garlic, crushed
  • 68 c. beef or chicken stock
  • 2 tsp. unrefined salt
  • ½ tsp. paprika
  • ¾ tsp. dried oregano
  • large pinch crushed red pepper
  • 68 eggs (one per bowl)


  1. Crush garlic and set aside to maximize health benefits. Melt fat over medium heat. Saute the leeks until softened, then add carrots for a few minutes, then add garlic for the last minute.
  2. Pour in stock and add salt (Use the code kitchenstewardship for 15% off of your first purchase), paprika, oregano and crushed red pepper. Bring to a boil and reduce to a simmer for about 10 minutes.
  3. Meanwhile, simmer an inch or two of water in a frying pan or shallow pot (enough to cover an egg). Add a few pinches of salt. Drop enough eggs in for one per eater (4 is likely the maximum for a single pan) and set the timer for 3-4 minutes, cooking on medium low with the cover off. If you’re cooking for many, you can set the cooked eggs aside, then warm them up for a minute in the hot water or just rely on the hot soup to heat them up in the bowl.
  4. Using a slotted spoon, move each poached egg into a bowl then ladle the finished soup on top. Serve with Parmesan cheese at the table.


* For an even simpler soup, omit the carrots.

* Serve as a starter soup, breakfast side or main dish with crusty bread and a big salad.

* If you want to make a double batch, the soup base freezes excellently, and then you can make eggs as needed for leftovers.

* Inspired by the Spanish Garlic Soup in Kimi Harris’s awesome soup book, Ladled.