Sopa De Ajo - Castilian Garlic Soup |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , where the winters are cold and soups and stews are eaten daily. Castilla is the land of bread and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals. Ingredients:
1/3 cup olive oil |
3 1/2 ounces of cured spanish ham (subsitute cured ham like virginia ham) |
2 -3 slices day-old french bread, medium size - 4 x 2-1/2 x 1-inch |
1 tablespoon sweet paprika |
3 garlic cloves, sliced |
6 eggs |
1 quart water |
salt (to taste) |
Directions:
1. Heat the oil in a heavy frying pan.
2. Add not-too-thinly sliced garlic.
3. Before the garlic turns brown, add the cubed ham and the slices of bread.
4. Sauté for a few minutes on medium heat.
5. Add the sweet paprika, followed by the water and salt.
6. Bring to a slow boil.
7. Boil for 5-10 minutes.
8. To poach the eggs, carefully add eggs to the soup one at a time.
9. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.
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