Garlic soup (castlian way)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Bread from 1 or 2 days before |
| 4 | Cloves of garlic | |
| Salt | ||
| Water; keep in warm separately | ||
| 4 | Eggs | |
| 6 | Spoon of olive oil | |
| 2 | teaspoons | Powder paprika (sweet/hot) |
| 50 | grams | Ham; spanish type curado, cured/salted |
| 50 | grams | Pork sausage; spanish type, best cured one |
Directions
In a mud pan with the oilve oil frying the cloves of garlic -make a cut on each-, then when they take a bronze color add the ham and the pork sausage, in small pieces, let them frying a little. Then add the bread cutted in square pieces, moving and adding the paprika powder and inmediately pouring the quantity of 5 dishes of water (already warm) and salt. Keep boiling during 8 mins. Put the eggs on the soup when is hot and let for a while the eggs coagulate... Rady to serve in small mud pans... as we have in Spain This recipe is from many books, but we do like that Posted to FOODWINE Digest 08 Oct 96 From: TAS <supplies@...>
Date: Wed, 9 Oct 1996 13:32:13 +0200