Garlic Soup


VegeSal, found in natural food stores, is salt seasoned with dehydrated vegetables. If not available, use another kind of naturally seasoned salt.



  1. In large saucepan, combine garlic, oregano and 2 1⁄2 cups water. Bring to a boil and simmer, uncovered, until garlic is tender, about 40 minutes. Remove pot from heat. Using immersion blender or fork, mash garlic until it dissolves into liquid.
  2. Add potatoes and 4 cups water to garlic broth. Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes.
  3. Meanwhile, in medium skillet, heat oil over medium-high heat. Add onion and bell pepper and cook, stirring often, until onion has softened, 4 to 5 minutes. Add to simmering soup. Stir in VegeSal.
  4. In small bowl, whisk egg yolks. While whisking, slowly ladle 1⁄4 cup hot soup over yolks. Pour mixture back into soup while whisking vigorously. Remove pot from heat. Stir in cilantro and cooked noodles, season with hot pepper sauce and serve.

Nutrition Information

  • Calories: 196
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g