Castilian Soup

Ingredients

• Olive oil (For browning the garlic)
• 8 Garlic cloves (Thinly sliced; the source indicates 8 or 9)
• 250 g Serrano ham (Diced)
• 1 tbsp Sweet paprika
• Stale bread (Amount to taste, depending on the desired thickness; cut into very thin slices)
• 3 L Chicken stock or water (Chicken stock or water may be used)
• Salt (Only if necessary)
• 2 Eggs (The source indicates 2 or 3)

Steps

1. 1

   Heat olive oil in a pot and sauté the sliced garlic until it starts to brown.

2. 2

   Add the diced serrano ham and cook for 2–3 minutes.

3. 3

   Add the sweet paprika and cook for 2 more minutes.

4. 4

   Add the stale bread cut into very thin slices and toast it.

5. 5

   Pour in the chicken stock or water until the bread is covered. Cover the pot and simmer until the bread breaks down; according to the source, approximately 25 minutes.

6. 6

   Add the eggs and stir until cooked. Taste and add salt only if needed.

7. 7

   Serve the soup hot.

Notes

The amount of bread depends on the desired thickness. The source offers chicken stock or water and does not specify the amount of oil; it also does not give an exact amount of bread or a precise number of eggs, indicating 2 or 3.

Nutrition per serving

• soup
• main course
• Spanish cuisine
• traditional
• with meat
• with gluten
• with egg