Lemon Garlic Soup — The Easy 5-Minute Get-Well-Soon Soup

Posted on: January 6, 2024. Updated on: January 6, 2024.

by Carolina Gelen

lemon garlic soup

Table of contents

I can’t be the only person that started the year off with a lengthy cold and a sore throat. Whenever I’m feeling under the weather, this super simple lemon garlic soup is a must. Thinly sliced garlic cloves sizzled in olive oil and infused with freshly grated lemon zest will make the base for our lemon garlic soup. We simmer homemade or store-bought bone broth with the lemon and garlic and partially poach a couple of eggs right in the soup.

lemon garlic soup

You’ll notice this lemon garlic soup was made for a single serving, since it’s so quick and easy to make, it’s best served fresh. If you’re making this for a crowd, the lemon garlic soup ingredients should be easy to multiply.

The best part about making this recipe? It might be a tie between the fragrant garlic and lemon zest perfuming the oil or the satisfying yolk breaking moment once the soup is served. The yolk bring a silky richness to the soup without overpowering the existing flavors.

If you want to keep things vegan, consider the eggs optional. If you want a similar consistency to the egg-laced version, try adding some coconut milk, aquafaba or a cornstarch slurry to the simmering soup for a richer consistency.

Looking for other comfort-packed meals for the cold season? Try my take on a chicken paprikash or my white miso bean soup, AKA the lazy day soup.

Lemon Garlic Soup — The Easy 5-Minute Get-Well-Soon Soup

3.9 / 5. from 248

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3.9 / 5. from 248

Click to vote

Servings: 1
Cook: 5 minutes
Total: 5 minutes


  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • 1 medium lemon
  • 2 cups (16 oz) chicken bone broth
  • 2 eggs
  • Kosher salt
  • Fresh parsley, for serving


  1. In a small pot (about 2-quarts) over medium heat, heat the oil. Add the garlic slices and zest half of the lemon in the oil using a microplane and avoiding the white lemon pith. Cook for 1 to 2 minutes until fragrant or until the garlic is slightly golden on the edges.
  2. Carefully add the bone broth to the pot and bring to a simmer. Season with a hefty pinch of salt.
  3. Crack the eggs in a separate bowl, while keeping the yolk intact. Gently stir the soup to create a vortex in the center. Drop the eggs down the vortex and poach for 2 minutes, until the egg white is opaque, but the egg yolk is wobbly to the touch.
  4. Add the eggs to a serving bowl and pour the soup on top. Squeeze half of the lemon in, plus more to taste.
  5. Sprinkle with parsley, if using, and serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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15 thoughts on "Lemon Garlic Soup — The Easy 5-Minute Get-Well-Soon Soup"

  1. Mary Valli says:

    Love your posts!!! You are such a clever presenter!! Thank you 🧩

    1. Carolina Gelen says:

      Ahh, that makes me so happy! Grateful to have you here, Mary 🙂

  2. Gemimma Duran says:

    Loved it and get well soon girl tones of blessings to this year 2024 🎊💕👠🧚🏻🌹

    1. Carolina Gelen says:

      Thank you so so much!!!

  3. Dolly says:

    Just in time! Literally got sneezed on riding the 4pm bus, walked home in a torrential downpour, sick by 8pm. Found this recipe… delicious, I’m convinced it’s an elixir! Thank you 💛😊

    1. Carolina Gelen says:

      Hahaha, that’s how I got sick too! I hope you feel better, so happy you’re enjoying the recipe 🙂

  4. Suzan says:

    Can you please make your recipes printable from your website?

  5. Lone Thomsen says:

    Hi, great soup !
    How many times should you eat it ? When will you start feeling the effect ?
    Yours, Lone

    1. Carolina Gelen says:

      I had it about once a day when I was sick 🙂

  6. Concheeta says:

    Thank you so very much for your recipe!
    I do love to cook and adore your Scraps!!

    Just a brief little but true story for Your ears.
    I was barely a teenager when we moved to Fla. an although I was 15 I felt the need to help feed my Brothers and Sisters!
    Strangely there would always be a 5# bag of flour sitting in the cabinet . I would make biscuits and water gravy for them and I!

  7. Patty Hart says:

    I have not tried any of your recipes yet but I do plan to!

    1. Carolina Gelen says:

      So happy to hear that! I hope you’ll enjoy them 🙂

  8. Sabrina says:

    thank you, have gone through chicken soup trying to shake a cold, this is a nice change!

  9. Alejandra Franco says:

    What to substitute stock with to make this dish vegan?

    1. Carolina Gelen says:

      Vegetable broth! Or miso soup!