3 1/2 ounces Spanish cured ham, and cut into 1/4 cubes
2 to 3 slices of day old French style bread, medium size- 4 by 2-1/2 by 1
1 tbsp sweet paprika
1 quart water
salt to taste
6 eggs
Instructions
Warm the oil in a large frying pan. Add the sliced garlic. Before the garlic turns brown, add in
the cubed ham and the slices of bread. Then sauté the ingredients for a few minutes on
medium heat.
Add the sweet paprika, and the water and salt after. Bring to a slow boil. Boil for 5 to 10
minutes.
Poach the eggs by breaking them into the soup, and carefully add it to the soup one at a
time.
Scoop out the poached eggs one at a time into the soup bowls. Then, slowly ladle the soup
into each bowl.
Originally Submitted
1/7/2014
0 Out of 5 from
0 reviews
You can add this Sopa de Ajo (Castilian Garlic Soup) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
