Egyptian Garlic Okra Soup (Bamya)

Egyptian Garlic Okra Soup

Today’s recipe is a special one because it’s the first of many “Recipes from Mom.” I felt this was an important category addition to my website because I’m sure we can all agree that moms are the best cooks around.  This recipe for Egyptian Garlic Okra Soup comes from my one and only mom. This is a dish I grew up eating since I was a toddler. I never even thought about what went into making it until I followed my mom around her kitchen the other day in order to get the recipe just right.

One of the things that amazes me about my mom is that she makes almost everything from scratch. Even the soup base she makes by actually boiling a whole chicken to get the broth instead of buying ready-made chicken broth like us lazy people. 😛 I believe that’s why her food always has a rich taste that can’t be duplicated. But we can always try! 

My mom usually serves this soup with white rice. You can pour the okra over the rice to give it some flavor. Or if you prefer, just have it on the side like a normal soup. It’s amazing either way and perfect for the cold season coming up!

Egyptian Garlic Okra Soup
Egyptian Garlic Okra Soup

For those of you looking for something a little more ethnic and different, feel free to try this Egyptian Garlic Okra Soup! My mom would love to hear everyone’s experiences so please comment so I can share with her your thoughts!


  1. Egyptian Kofta Meatballs
  2. Lemony Baked Chicken Legs
  3. Egyptian Fayesh (Tea Rusks)

Egyptian Garlic Okra Soup

Course: Sides & SaladsDifficulty: Easy


Prep time


Cook time





Egyptian Garlic Okra Soup! A mix of garlic, spices, chicken broth and okra mix together for a savory, mouthwatering, authentic Egyptian soup.


  • 6 cups chicken broth

  • 1 whole onion, cut in half

  • 2 Tbs bouillon powder

  • 2 packages frozen okra (24 oz total)

  • 1 Tbs butter

  • 7 garlic cloves, minced

  • 2 bunches of fresh cilantro

  • ¼ tsp black pepper

  • ½ tsp salt

  • 1 tsp coriander spice


  • Add the chicken broth, onion, and bouillon to a large pot. Heat on high until boiling
  • Remove onion from pot and reduce heat to medium
  • Wash the frozen okra well, then add it into the pot with the broth
  • Cook okra in the broth for about 20 minutes.
  • While okra is cooking, mince the cilantro in a food processor then set aside
  • Add the butter to a small frying pan and heat on medium. Add the garlic, pepper and salt. Fry garlic in butter for about 2 minutes or until lightly browned
  • Add the minced cilantro to the pan with the garlic and fry for 30 seconds, mixing the whole time
  • Add the coriander. Fry for another 2 minutes, mixing the whole time
  • Finally, add all contents of the frying pan into the broth with the okra, stirring thoroughly
  • Boil for 5 minutes, then remove from heat
  • Serve over rice or have it as a soup


Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 2.6g 4%
    • Saturated Fat 1.2g 6%
  • Cholesterol 4mg 2%
  • Sodium 834mg 35%
  • Amount Per Serving% Daily Value *
  • Potassium 445mg 13%
  • Total Carbohydrate 9.4g 4%
    • Dietary Fiber 3.1g 13%
    • Sugars 2.7g
  • Protein 5.6g 12%
  • Calcium 7%
  • Iron 6%
  • Vitamin D 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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