Cold spanish soup with anchovies

  • 4 persons
  • cooking time: 20
  • difficulty


  • 15 ripe vine tomatoes, cut into pieces
  • a few pieces of old baguette
  • 6 eggs
  • 6 garlic cloves, peeled
  • olive oil
  • salt
  • cayenne pepper
  • red wine vinegar
  • butter
  • 16-20 anchovy fillets

How to prepare

This cold Spanish soup with anchovies is delicious as an appetizer and easy to prepare.



  • 1 Puree the tomatoes, bread, 2 eggs and garlic cloves with a dash of olive oil, a pinch of salt, cayenne pepper and a dash of red wine vinegar in the blender or with the hand blender to a smooth soup. Put in the fridge.
  • 2 Poach the rest of the eggs: bring a pan of water to the boil. Grease plastic foil with butter and press into a cup. Break the egg in the cup. Carefully remove the egg with the foil from the cup and tie a knot in the foil. Repeat this operation with the other 3 eggs. Hang the eggs in the hot water for about three minutes.
  • 3 Divide the soup over 4 plates and place the poached eggs in the middle.
  • 4 Garnish the soup with anchovies and some cayenne pepper.

Anchovy fillets in olive oil