Snacks, salads and soups

Sopa de huevo: traditional Guatemalan egg soup

how to make Sopa de Huevo

We were served this delicious, simple soup on a beautiful morning at Utopia Eco Hotel at Semuc Champey in Guatemala. Sopa de huevo is something that families will regularly have for breakfast and for me it was a great way to start the day. Our version at Utopia was vegetarian but this could easily be changed to chicken. Thanks to the Utopia chef Elvira for her awesome recipe and delicious vegetarian food. Thanks to the rest of the team at Utopia for an outstanding stay!  Here’s how to make Soap de Huevo.

How to make Sopa de Huevo: Ingredients (serves 6-8)

2L of vegetable or chicken stock (Elvira and her team just added powdered vegetable stock to a large pot of water for their recipe but my ideal would be to make a pot of fresh chicken stock from scratch. Your choice.)

8 fresh roma tomatoes, diced

3 medium onions, peeled and diced

1 large handful of fresh coriander leaves

1 teaspoon of achiote paste*

12 eggs, well beaten and seasoned to taste with salt and pepper

2-3 limes for juice

Oil or butter to cook 6-8 omelettes

Salt and pepper to taste

Chili to taste, finely diced

2 ripe avocados (optional)


How to make Sopa de Huevo: Method

  1. Sauté the onions in a little oil until translucent and then add the tomatoes. Cook on low heat for 15 mins until both ingredients are well cooked and even a little caramelised.
  2. Add in stock, bring to boil and then reduce to a simmer with the lid on. For a light and fresh tasting broth, cook for another 30 mins. For a richer broth, cook for 2 hours.
  3. While the soup is cooking, you can start making a 2 egg omelette for each serving of the soup. Keep omelettes in a warm places until the broth is ready.
  4. When you’re broth is nearly ready and your omelettes are all cooked, add the fresh coriander, chili and achiote paste (if you have it) to your broth and then cook for a further 5mins. Add salt and pepper to taste.
  5. Roll each omelette up and then cut into rounds. Reheat the omelette rounds for 5-10 seconds in the broth, add to a serving bowl. Spoon over a few ladles of the broth and add a squeeze of lime juice to each bowl.
  6. In Guatemala, Sopa de Huevo would traditionally be served with fresh corn tortillas but we reckon a piece of good baguette or toasted sourdough, well buttered would definitely do the trick. I also quite like mine with a few slices of fresh avocado on top.

*NOTE: Achiote or Bixa Orellana is a small shrub/tree from the tropical regions in Latin America. It’s seeds have traditionally been ground up and used as body paint or also made into a spice paste.  The paste is used in a range of dishes from Cochinita Pibil in Mexico to this delicious little soup from Guatemala. If you can’t find actual achiote paste, there a bunch of recipes online for making an achiote paste substitute but having cooked the recipe twice now, I think you can easily do without.


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