Garlic soup is an authentic form of energy and flavour for our body. It is easy and cheap to make and has therefore spread throughout the country as a popular dish although its origin traces back to la Mancha. However, similar recipes have arose from it and have gained popularity especially in the Community of Madrid. In this recipe, we will include ingredients from the origin including paprika and Chinchón garlic. Shall we begin?
8 slices of day-old bread
4 tablespoons of extra virgin olive oil
1 teaspoon paprika
100 g chopped ham
4 garlic cloves
1.5 litre water
In a pan include the olive oil and, when it reaches the appropriate temperature, add the ham. Fry it for about a minute.
After, add the sliced garlic and fry them together.
When the garlic begins to brown, remove it from the fire. When the garlic cools down a little, add the paprika and a 1.25 litre of water and put it back on the fire.
Cook for a few more minutes. Add salt and pepper to taste.
In individual, oven-riendly bowls, add the sliced bread and crack an egg in each one. Carefully add the broth and put it in the oven until the egg white curdle.
Once the ham and garlic is fried, add the bread and the paprika.
Stir the bread until it is lightly fried and add the water.
Let cook for about 10 minutes.
Gradually, crack the eggs in one by one while cooking. Serve immediately.
If you don’t want pieces of garlic in your soup, you can cook it with the whole clove and remove it later.
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