Green and Garlicky Ramp Soup

If you’re anything like me, you’re always looking for something that feels comforting but still a little bright, and this Green and Garlicky Ramp Soup hits that middle ground. It’s garlicky, a little spicy, deeply savory, and comes together in one pot, which is always a win.

It’s a simple soup, but it doesn’t really feel like it once you’re eating it. The broth is loaded with flavor from the ramps and cabbage, there’s a little heat from the jalapeño, and then you hit the egg, which is honestly the best part. You cut it open and the yolk runs into the soup, instantly making everything richer and a little silky. I call it something that feels like eggs over salsa verde, perfect for eating any time of day.

This soup is really a celebration of ramps while they’re here for their very short season (which makes them feel extra special). The flavor is soft but unmistakable, and in this soup you get to use both the greens and the bulbs so nothing goes to waste.

If you can’t find ramps, don’t worry. Cilantro will do just fine to get you that same salsa verde flavor!

What are ramps, and what do they taste like?

Ramps are a spring allium, also known as wild garlic. They grow wildly and cannot be farmed, which is why when they come around in the spring, they are all the more special. To me, ramps taste like a milder, sweeter form of garlic, which is just absolutely delicious.

They are fun to use in the spring and are way more diverse than you might think. They’re delicious on their own, but they really excel as a way to build flavor (just like we’re doing in this recipe). That’s why I keep coming back to things like infused butters or oils, pesto, or even folding them into baked goods. 

Ingredients you will need for this ramp soup

• 10 (1.5 oz) ramps, greens and whites divided
• 1/2 lemon
• 1/2 small (12 ounces) cabbage
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• Diamond Crystal kosher salt
• 4 cups fish stock, or 4 cups vegetable stock whisked with 1 tablespoon fish sauce
• 3/4 cup short-grain brown rice
• 1 medium jalapeño, seeds removed
• 1-inch knob of fresh ginger
• 4 large eggs

Ingredient substitutions

This recipe is really flexible, nearly every ingredient is adaptable. Here are some substitution suggestions:

• Ramps: If you can’t get your hands on ramps but still want a similar vibe, they can be swapped for cilantro or parsley.
• Cabbage: If you’re not the biggest fan of cabbage, I would opt for shaved brussels sprouts or fennel. Go for a sturdy vegetable that will hold up in the broth.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like! Or, to really ramp up the ramp flavor, you can use ramp butter or ramp oil.
• Fish stock: Swap for any broth or stock you have on hand or dissolve whichever flavor of Better Than Bouillon you like in 4 cups water.
• Brown rice: Can be swapped for white rice, farro, or even barley. Just note that each grain cooks a little differently, so your timing may shift and you might need an extra splash of broth if you notice it’s getting too thick as it simmers.
• Jalapeño: Can be swapped for serrano peppers or Birdseye chiles.

The best way to prepare eggs for this soup

For soups, I always lean toward a softer egg. You’re looking for set whites with a jammy, just-runny yolk. That way, when you cut it open, the yolk melts into the hot broth, adding richness and a subtle creaminess that brings everything together.

I like to boil the eggs for 6 minutes, then transfer them straight into an ice bath. It keeps the whites set but doesn’t firm up the yolks, which is exactly what we want for this recipe. For a jammy egg with a firmer yolk, go up to 7 minutes.

How to make this cabbage and ramp soup

1. Separate the ramp whites from the greens. Finely chop the whites.
2. Cut off the peel from the lemon and remove the seeds, roughly chop it up.
3. Thinly slice the cabbage.
4. Place at least a 5-quart Dutch oven over medium heat. Add 1/4 cup of olive oil and let it heat up for a minute or so. Add the ramp whites, lemon, and 1/4 teaspoon red pepper flakes and sizzle for 2-3 minutes.
5. Add the cabbage and season with 1/2 teaspoon salt, then cook down for 10 minutes or until it’s beginning to char on the edges and is wilted to half the size.
6. Add the fish stock and rice and stir. Bring to a simmer and cover for 25 minutes.
7. While the broth is simmering, add the ramp greens, one jalapeño (seeds removed) and 1-inch knob of ginger to a blender. Scoop out 1/4 cup of liquid from the pot and add it in. Blend until it’s thick but smooth and set aside.
8. In a separate pot, boil the eggs until they are jammy, around 6 minutes, then shock them in an ice bath.
9. When the broth is finished simmering and the rice is tender, pour this green ramp paste in. Taste and season with salt.
10. Serve in two bowls with two soft boiled eggs per bowl!

Storage suggestions and tips

Here’s the best way to store it, based on each method:

Fridge: You can portion this soup into individual 16-ounce containers and store in the fridge for up to 3 to 5 days. Reheat either in the microwave or on the stovetop until warmed through.

Freezer: You can portion this recipe into individual 16-ounce containers and freeze them for up to 3 months. To reheat, gently heat in a pot on the stovetop until the soup is at a simmer. Remove the heat and serve.

When it comes to the soft boiled eggs, you have two options:

• Boil fresh eggs while reheating the soup: This is my preferred method, as soft boiled eggs are at their best when freshly made.
• Or boil the eggs ahead of time and store them separately: Keep the unpeeled soft boiled eggs in the fridge for up to 2 days. When ready to serve, you can either serve them cold (the yolks will be slightly firmer) or, to restore the runny yolks, gently warm them by placing them in hot water for a minute or two before peeling and adding to the soup.

Looking for more ramp recipes?

Ramp Covered Salmon

This easy roasted salmon makes sure you get to use (and taste!) every part of the ramp. First, you toast down the whites of the ramps with lemon, spices and breadcrumbs. This makes a deeply aromatic topping to pile on top of the salmon. Ramp leaves go on top, which frizzle in oil and the fat from the salmon, making them incredibly chip-like and delicious.

When it's ramp season, this is always on our menu.

Check out this recipe

How to Make Ramp Oil & Ramp Butter

These two recipes go together because without one, you'd be wasting a bit of the other! You'll see what I mean when you make it, but these ramp recipes are designed to give you all the flavor of your ramps, with none of the waste. Plus, once you have them on hand, they are just so versatile. Ramps are also known as Wild Garlic, and have a sweeter, roasted-garlicky flavor that is supremely good when used in an oil or compound butter. But don't worry, if you don't have ramps around you, this recipe also works with scallions, spring onions, spring garlic, or any tender herb you want to play around with.

Check out this recipe

Three Cheese Ramp Biscuits

The layers are practically guaranteed with these biscuits, seeing as we're using three cheeses and some aromatic ramps (or scallions!) to make them. All together this recipe is flaky and buttery, with a soft and tender interior due to the goat cheese – which is my new favorite biscuit technique.

Check out this recipe

And that’s everything for this Green and Garlicky Ramp Soup!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Green and Garlicky Ramp Soup

For an easy weeknight soup that's equally nutritious and vibrant, I always go to this one. It has rice, greens, protein, and it's quick to make and easy to store. Ramps are in the title, but cilantro is also a great sub. Use the stems like you would the ramp whites, and the leaves in the same way. You'll have a soup that tastes like salsa verde with whichever herb you choose.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 2

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Equipment

• ▢
  1 chef's knife
• ▢
  1 5-quart Dutch oven or large pot
• ▢
  1 medium pot
• ▢
  1 blender

Ingredients

• ▢ 10 (1.5 oz) ramps, greens and whites divided
• ▢ 1/2 lemon
• ▢ 1/2 (12 oz) small cabbage
• ▢ 1/4 cup extra-virgin olive oil
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
• ▢ 4 cups fish stock, or 4 cups vegetable stock whisked with 1 tablespoon fish sauce
• ▢ 3/4 cup short-grain brown rice
• ▢ 1 medium jalapeño, seeds removed
• ▢ 1-inch knob fresh ginger
• ▢ 4 large eggs

Instructions 

1. Separate the ramp whites from the greens. Finely chop the whites.
2. Cut the peel off half a lemon and remove the seeds, roughly chop it up.
3. Thinly slice half a head of cabbage.
4. Place at least a 5-quart Dutch oven over medium heat. Add 1/4 cup of olive oil and let it heat up for a minute or so. Add the ramp whites, lemon and 1/4 teaspoon red pepper flakes and sizzle for 2-3 minutes.
5. Add the cabbage and season with 1/2 teaspoon of kosher salt, then cook down for 10 minutes, or until it’s beginning to char on the edges and is wilted to half the size.
6. Add 4 cups of fish stock and 3/4 cup of brown rice and stir. Bring to a simmer then cover for 25 minutes.
7. While the broth is simmering, add the ramp greens, one jalapeño (seeds removed) and 1-inch knob of ginger to a blender. Scoop out 1/4 cup of liquid from the pot and add it in. Blend until it’s thick but smooth and set aside.
8. In a separate pot, boil 4 eggs until they are jammy, around 6 minutes, then shock them in an ice bath.
9. When the broth is finished simmering and the rice is tender, pour the green ramp paste in. Stir to combine then taste and season with salt to your preference.
10. Serve in two bowls with two soft boiled eggs per bowl!

Serving: 1 bowlCalories: 365kcalCarbohydrates: 31gProtein: 19gFat: 19g

Old Version

Below is the original recipe that was first developed in 2023. For the updated recipe, please see the above.

Serves 2

Total cook time: 20 minutes

Ingredients

• 1/2 cup farro, uncooked
• 1 bunch of ramps or scallions, about 8 stalks
• 15 medium asparagus spears
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon Aleppo pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 2 cups vegetable broth
• 1/2 lemon for juicing
• 4 large eggs
• 1 ounce fresh parmesan, for serving

Instructions

1. In a medium sized pot, cook the farro according to package instructions. Drain and set aside. Add water back to the pot for poaching the eggs later.
2. Separate the bottom of the ramps from the leaves. Cut the leaves lengthwise into long strips, and cut the stems crosswise into thin medallions. Halve the asparagus spears lengthwise to create long strips.
3. Put a large high-sided skillet over medium heat. Add 1 tablespoon of olive oil.
4. Add in the ramp leaves and asparagus and stir to coat in the oil. Season with a pinch of kosher salt and cook, stirring occasionally until the ramp leaves have wilted down, about 4-5 minutes. Remove them from the pan and set aside.
5. Add 3 tablespoons of olive oil to the pan along with the sliced ramp stalks, the red pepper and Aleppo pepper. Season with salt and a few generous cracks of black pepper. Let the oil come to a fizz, stirring occasionally as the oil begins to turn red, about 4-5 minutes.
6. Pour the vegetable broth into the pan and stir. Add in the juice from 1/2 lemon. Stir to combine and season to taste. Reduce the heat to medium low to keep the broth warm.
7. While this is happening, bring the large pot of water that cooked the farro up to a simmer. Poach the eggs one at time, swirling the water into a whirlpool first, then lowering them into cook for 4 minutes, undisturbed. Set aside.
8. To plate, add a scoop of the asparagus and ramp leaves to a bowl, top with the farro, then pour the hot chili ramp broth over top. Nestle in the two eggs and grate on more black pepper. Finish with freshly grated parmesan, and enjoy.