Sopa de farigola (thyme soup)
This classic soup from Catalonia, Spain, shines a light on the virtues of simple food. Thyme, with its savory intensity and anti-inflammatory properties, is the star of the show. Since there are so few ingredients, use the best you can get your hands on: fresh thyme (not dried), organic eggs and good olive oil.
Active time: 5 minutes
Total time: 20 minutes
Yield: 2 servings
3 cups water
1 stale loaf of bread
a generous fistful of fresh thyme sprigs
extra virgin olive oil
2 eggs
salt
ground black pepper
Pour 3 cups of water into a small pot and bring to a boil on medium high.
While waiting for the water to boil, cut 4-6 thin slices from a stale loaf of bread. Divide them between two soup bowls.
Once the water is boiling, add the thyme to the pot and reduce the heat to medium. Keep at a lively boil for 3 minutes.
While the thyme is boiling, generously drizzle olive oil over the bread in the soup bowls. Carefully crack an egg into each bowl, taking care not to include any shell.
Reduce the heat further to low and continue simmering the thyme for 3 more minutes.
Then, turn off the burner and carefully ladle 1 ½ cups of hot broth into each bowl through a mesh sieve, to catch the thyme leaves and stems. Break the yolk in each bowl with a spoon and gently stir. Season with salt and black pepper.
Cover each bowl with a saucer or inverted bowl so the hot broth can cook the egg.
Let stand for another 3 minutes.
After three minutes, uncover the soup. Check the seasoning and add salt, if needed. Serve immediately.
Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
The Lemon Soup must be worth a try.......who doesnt like lemon?
Hey Pete, thanks for the recipe. When I have fresh thyme in the garden (hopefully later this year), I will have to give this a try. I love thyme!
The soups I made for last night’s Lenten dinner were a success. The Chicken Corn Chowder started at 4.5 quarts with 1.5 left over. The Split Pea With Ham went from 3 quarts to 1.5 remaining. There were 3 other soups & a smaller crowd than usual so I was glad quite a bit of my soups ‘disappeared ‘. I don’t mind the leftovers - bought a 12-jar box of wide-mouth quart canning jars to use for storing/freezing soup & they work well.