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| RESTAURANTS![]() LOCAL RECIPES![]() 26 DECEMBER 2024
SOPA DE AJO
Photo: G M Yogma (Flickr). License: CC BY
INGREDIENTS (FOR 4 PEOPLE)
- 1 piece of stale bread (around 200-250g)
- 4 slices of Serrano ham (dry-cured Spanish ham), around 60-75g in total
- 8 spoons of olive oil (80ml in total)
- 1 small spoon of sweet paprika
- 6 glasses of water or chicken broth (around 1.5 litre)
INDICATIONS
First we need to peel the garlic and chop it into slices, cut the bread into thin slices, and cut the serrano ham (dry-cured Spanish ham) into thin strips. We put the olive oil in a saucepan on medium heat and we add the garlic. When the garlic is golden, we take it out and keep it apart for later.
Next, we turn the heat up and add the sliced bread soaking it all in olive oil and getting a bit toasted for a few minutes. Now, we remove the saucepan from the heat and add the paprika, stir well and add the water at room temperature. Putting the saucepan on medium heat we add the garlic, the ham and a pinch of black pepper (optional) and let it cook for 20 minutes. Past 20 minutes, we taste it to check if it needs more or less salt and we add it little by little until the soup is well seasoned.
Then, we turn the heat up for the soup to boil, and once it is boiling, we break the eggs and add them one by one to the soup. The heat will make the eggs get hard-boiled in very little time. When we see the white of the eggs, the soup will be ready. If you just want to make sure that the yolk is not liquid (because you don’t like it like that), leave it for 6 more minutes.
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