Garlic Soup "The Poor Man's Soup"

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

six to eight
30 Min
30 Min

This is an old Spanish recipe for a Poor Man's Soup. My husbands Spanish born grandmother made this soup with left over day old bread and chicken broth when times were hard. Turned out to be a real favorite. I have served it to company before bringing out the roast and have had raves about this delicious soup. My family ask for it all the time. I am sure you will Enjoy.

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20 clove
fresh garlic smashed down real good
8 c
cubed french, or italian or cuban bread best if day old
2 qt
homemade chicken broth or canned
1 small
can tomato sauce
1/4 c
diced parsley curly or flat leaf
2 large
3/4 c
good virgin olive oil
2 tsp
salt or to suit your taste
1/2 tsp
fresh cracked black pepper

Directions Step-By-Step

Peel and smash about two heads of fresh garlic. Set aside. Next cut and cube day old bread. Do not use dark breads or croutons. Soup does not come out with the same flavor. In a large heavy pot heat some olive oil and begin to fry your bread a little at a time until all of the cubes get a coating of olive oil. Bread shoud be a little browned remove each batch into a seperate container. After all the bread is done heat the last of the oil and saute your crushed garlic and parsley. You may need a little more olive oil. Lower the heat so the garlic does not burn. When the garlic and parsley are limp return the bread to the pot and mix well. Next add your chicken broth and bring the heat up. With a wire wisk begin breaking up the bread in the broth until all the bread is broken down and incorporated. Bring the soup up to a boil.
Next break the eggs in a bowl and beat with a fork as if to make scrambled eggs & set aside. When the soup begins to boil add your can of tomato sauce, salt and pepper stir well and add the eggs slowly in a circular motion wait a moment and then stir again in a circular motion. Turn off the heat cover the soup and let it rest for 5 minutes. Serve your soup with any toppings you may desire such as diced cooked hard boiled eggs, or a little sprinkle of parmesan cheese. Enjoy

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy

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Ann Gill ann_txpurple
Jun 29, 2010
it sounds yummy, the only thing i wonder about for me is the eggs, what does that do to the dish? they dont turn into eggs when they touch the hot liquid? or how do you prevent that, and does it just make it more rich tasting?
Juliann Esquivel Juliann
Jun 29, 2010
Hi Ann! If you pour the eggs in slowly in qa circular motion and do not stir it will look somwhat like an egg drop soup. If you stir the soup gets sort of creamy. It is really good. i hope you enjoy.
Ann Gill ann_txpurple
Jun 30, 2010
i have never had egg drop soup for that reason i know alot of people like it though, i will stir the soup to mix it up, but if it makes drops of egg, in it i wont but im sure it would be good without the eggs, maybe if you put a little hot liquid from the soup, with the eggs in the bowl first to temp the eggs, hope i spelled that right, some other dishes do that too so it doesnt make scambled eggs, and then add the eggs to the soup. i love garlic and soups so im sure im going to love it, thank you for sharing
Juliann Esquivel Juliann
Jun 30, 2010
You can temper the eggs with some soup and add back to the soup if you like. The eggs make the soup richer. I am sure it wont taste as good if you leave the eggs out. Let me know how you like it.
Jul 21, 2011 - Juliann Esquivel shared this recipe with discussion group: Calling all Garlic Lovers