Soups
Castilian garlic soup
Old bread, garlic, paprika and ham turned into a warming broth, with an egg poached right in the pot.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 430 kcalper serving
Ingredients
4 servings
- day-old country bread8 slices
- garlic6 cloves
- Serrano ham, diced100 g
- Sweet paprika1 tbsp
- Chicken stock1.2 l
- Eggs4
- Olive oil4 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Gently fry the sliced garlic in the oil in a clay or heavy pot until just golden.
- 2
Add the ham and fry it for a minute.
- 3
Add the bread and stir until it soaks up the oil. Off the heat, stir in the paprika so it does not burn.
- 4
Pour in the hot stock and simmer gently. Taste for salt.
- 5
Crack the eggs into the soup, cover and cook until the whites are set.
- 6
Serve straight away, one egg per bowl.
Tips and questions
- Why must the bread be stale?
- Day-old bread soaks up the broth without falling apart. Fresh bread turns into a paste.
- How do I keep the paprika from burning?
- Take the pan off the heat before adding it and stir for just a few seconds. Burnt paprika makes the whole soup bitter.
- Can I make it ahead?
- Make the garlic, ham and bread broth ahead and keep it up to 2 days in the fridge. Reheat it and add the eggs just before serving.
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