Sopa de ajo castilliana

Yield: 6 Servings

Measure Ingredient
3 ounces Fresh garlic (about 3 heads)
6 ounces Spanish country ham
4 tablespoons Olive oil
6 slices Bread; thin
2 tablespoons Spanish paprika
3 quarts Chicken or beef stock (see "Black Bean Soup" or index)
Salt and pepper
6 Eggs; lightly beaten

1. Peel the garlic cloves. Cut the garlic into thin slices. Cut the ham into thin slivers.

2. Heat the olive oil in a large saucepan. Add the garlic & cook over medium heat for 3 mins. or until golden brown. Add ham slices & cook for 1 min. Add the bread slices & lightly brown on both sides. Stir in paprika & cook for 1 min.

3. Add stock & simmer the soup for 5 mins. Correct seasoning w/ salt & pepper. Just before serving whisk in the beaten eggs, little by little.

(The result should resemble Chinese eggdrop soup.) Garlic soup is traditionally served in earthenware bowls. Garlic soup is one of the most famous Castillian dishes. In Spain it is sometimes served for breakfast--it is reported to be an excellent remedy for hangovers. The garlic looses its pungency when cooked.

CASA JUANCHO

2436 S.W. 8TH ST., MIAMI

BEVERAGE: SANGRIA

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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