|Nutritional Guidelines (per serving)|
|Servings: 1 quart (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sopa de ajo (garlic soup) is a very old, Spanish, peasant-style dish and is typical of Castilla-Leon regional cuisine, where the winters are cold and soups and stews are eaten daily.
Castilla is the "land of bread," and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals. However, the most important ingredient in this soup is definitely the garlic.
- 1/3 cup oil (olive)
- 3 cloves garlic (sliced)
- 3 1/2 ounces ham (Spanish cured or other cured ham, cut into 1/4-inch cubes)
- 2 to 3 slices bread (day-old French-style bread, cut into 4 x 2 1/2 x 1-inch pieces)
- 1 tablespoon paprika (sweet)
- 1 quart water
- Salt to taste
- 6 large eggs
Heat the oil in a heavy frying pan.
Add not-too-thinly sliced garlic.
Before the garlic turns brown, add the cubed ham and the slices of bread.
Sauté for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5 to 10 minutes.
To poach the eggs, carefully break them into the soup one at a time.
Scoop out poached eggs one at a time into soup bowls and then slowly ladle the soup into each bowl.