Herb Egg Soup

Herb Egg Soup is a refreshing, nourishing, and aromatic dish made with a light broth, soft-boiled eggs, and an abundance of fresh herbs. This soup is vibrant and comforting, offering a delicate balance of flavor from dill, parsley, green onions, and mild seasonings. It is simple to prepare yet full of natural freshness, making it ideal for a light lunch, dinner, or springtime meal.

Why You’ll Love This Recipe

This soup is an excellent combination of ease, nutrition, and bright flavors. The broth is clean and herbaceous, while the soft-boiled eggs add richness and protein. Its simplicity makes it perfect for quick meals, but its elegant presentation also suits special occasions. The herb blend elevates the soup, giving it a fresh, garden-inspired taste that is both calming and invigorating.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• eggs
• vegetable or chicken broth
• green onions, finely chopped
• fresh dill, chopped
• fresh parsley, chopped
• garlic, minced (optional)
• salt
• black pepper
• lemon juice (optional, for brightness)
• olive oil (optional for drizzling)

Directions

1. Bring a pot of water to a boil and carefully add the eggs.
2. Cook for 6–7 minutes for soft-boiled eggs, then transfer to an ice bath to cool.
3. Peel the eggs and set aside.
4. Heat broth in a pot over medium heat.
5. Add green onions, dill, parsley, and optional garlic. Simmer for 5 minutes.
6. Season with salt, pepper, and optional lemon juice.
7. Pour the herb broth into bowls.
8. Slice the soft-boiled eggs in half and place them neatly on top.
9. Drizzle lightly with olive oil if desired.
10. Serve warm.

Servings and Timing

Serves: 2–3
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: approximately 20 minutes

Variations

• Spicy Version: Add crushed red pepper or chili oil.
• Creamy Herb Soup: Stir in a splash of cream or coconut milk.
• Garlic-Forward: Add sautéed garlic for a deeper flavor.
• Rice or Noodle Bowl: Add cooked rice or thin noodles for a heartier meal.
• Extra Greens: Add spinach, kale, or chard for extra nutrients.

Storage/Reheating

Store broth separately from eggs.
Refrigerate broth for up to 3 days.
Reheat broth gently over low heat.
Boiled eggs should be stored uncut and added fresh upon serving.
Do not freeze due to texture changes in herbs and eggs.

FAQs

Can I make this with hard-boiled eggs instead?

Yes, but soft-boiled eggs provide a richer texture.

Why is the broth cloudy?

Over-agitating the herbs or boiling too rapidly can cause cloudiness; simmer gently.

Can I use dried herbs?

Fresh herbs are best, but dried herbs can work in small amounts.

Can I add vegetables?

Yes—carrots, celery, or zucchini are great additions.

Is lemon necessary?

No, but it brightens the soup significantly.

Can I use bone broth?

Absolutely; it adds depth and nutrition.

How do I ensure perfect soft-boiled eggs?

Cook 6–7 minutes and immediately cool in ice water.

Can I make it vegetarian?

Use vegetable broth instead of chicken broth.

Can I add protein?

Shredded chicken or tofu pairs well with this soup.

Can I serve this cold?

Warm is recommended, but chilled broth with herbs can work in summer.

Conclusion

Herb Egg Soup is a fresh, comforting, and beautifully simple recipe that showcases the delicate flavors of herbs paired with rich soft-boiled eggs. Light yet satisfying, it is ideal for quick meals, wellness-focused cooking, or anyone who appreciates clean, vibrant flavors. It is a dish that proves how elegant simplicity can be.

Herb Egg Soup

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A light, aromatic Herb Egg Soup made with whisked eggs, fresh herbs, and a delicate broth. Simple, comforting, and perfect as a quick appetizer or side dish.

• Author: Emma Harper
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Low Fat

Ingredients

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• 4 cups chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or butter

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Instructions

1. Heat the olive oil or butter in a pot over medium heat. Add the minced garlic and sauté for 1 minute.
2. Pour in the chicken or vegetable broth and bring it to a gentle boil.
3. Reduce the heat to low and slowly drizzle the beaten eggs into the broth while stirring to create silky egg ribbons.
4. Add the chopped parsley, dill, and chives. Season with salt and pepper.
5. Simmer for 2–3 minutes, then remove from heat and serve warm.

Notes

• You can add spinach or green onions for additional flavor.
• Use vegetable broth to keep the soup vegetarian.
• Stir the eggs slowly for long ribbons or quickly for smaller curds.

Nutrition

• Serving Size: 1 bowl
• Calories: 120
• Sugar: 1g
• Sodium: 720mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 170mg