Sopa de ajo
35 min377 kcal each
Castilian garlic soup: bread fried with garlic and paprika, simmered in broth and finished with egg. Frugal and deeply warming.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Garlic8 clove
- Stale crusty bread150 g
- Olive oil4 tbsp
- Jamón serrano, diced60 g
- Hot low-sodium stock (chicken or beef)1.20 l
- Eggs4 piece
- Paprika2 tsp
- Salt½ tsp
Method
Prep 10 min · cook 25 min- Slice the garlic thinly and the bread into thin slices.
- Fry the garlic gently in the olive oil in a pot until just golden; add the jamón and fry 1 minute more.
- Add the bread and turn it in the oil for 2–3 minutes, then take the pot off the heat and stir in the paprika so it does not burn.
- Pour in the hot stock, season and simmer for 15 minutes.
- Crack the eggs into the soup, cover and poach for 3–4 minutes, or beat them and stir them in for ribbons. Serve at once.
Nutrition
per servingCal
377
Protein
20g
Carbs
25g
Fat
23g
Of 23g of fat per serving, 4.7g is saturated.
