Sopa Alpujarreña (Garlicy Egg and Ham Soup) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a soup I have had a few times at my favourite tapas place and I want to try out. I could only find the recipe in Spanish so hopefully the translation is ok. It comes from Alpujarreña, which is near Grenada. Ingredients:
1 onion |
4 garlic cloves, finely chopped |
1/4 kg tomato |
1 green bell pepper |
200 g dry cured ham (serrano or similar) |
250 g baguette (not soft, maybe a day or two old) |
2 hard-boiled eggs, peeled and chopped |
almonds |
water |
oil |
Directions:
1. In oil, fry the garlic and almonds and reserve .
2. Peel and chop tomato, pepper and onion and sauté in garlic oil.
3. When the sauce before adding the ham cut into julienne .
4. Add water and let cook for 25 minutes. (I think this should be 2 liters).
5. Before serving, then add the almonds (crushed with garlic in the mortar), eggs and bread cut into cubes add , until very hot but don't re-boil.
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