Castilian Soup (Sopa Castellana)

This soup is very typical in Spain, especially in the regions of Castilla and Leon, which are also famous for Cuchinillo and Cordero Asado.

Ingredients

  • 4 cloves garlic, sliced
  • 1⁄4 cup Molinera Extra Virgin Olive Oil
  • 1 cup chopped Jamón Serrano
  • 2 cups French bread, cut to bite-size pieces
  • 6 cups beef broth paprika (pimenton) salt and pepper
  • 6 eggs, beaten

Procedure

  1. In a deep casserole, brown the sliced garlic in MOLINERA EXTRA VIRGIN OLIVE OIL.
  2. Add chopped Jamón Serrano and French bread.
  3. Pour in broth. Add paprika and some salt and pepper. Just a little salt, as the Jamón is already salty.
  4. Bring to a boil then lower heat and let simmer.
  5. Beat 2 eggs in a bowl then add to the hot soup. Stir until all the egg is incorporated into the soup.
  6. Ladle soup in individual bowls. Break an egg over each bowl; the heat of the soup will cook the egg. Put the bowls inside a preheated oven to continue cooking the eggs. When the egg whites are set, then the soup is ready to be served.
  7. Serve soup with slices of French bread.

Tip:

This soup is very typical in Spain, especially in the regions of Castilla and Leon, which are also famous for Cuchinillo and Cordero Asado.

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