Garlic soups with ham and egg: traditional recipe

The plural name of this type of elaboration has always caught my attention, which is so traditional in our gastronomy and whose variants are many and are distributed throughout the entire geography of the country. In my house, garlic soups are made with ham and egg, and the bread breaks with a little help. This is how I learned it from my mother, she from hers, and so on from generation to generation.

Garlic soups with ham and egg, also known as Castilian soups, is a humble dish that is prepared with basic and inexpensive ingredients. The result is extremely tasty, but it is essential to use a good background or broth. Better if it is homemade, although in the market there are also very good ones and they are great for a rush. Be that as it may, our recommendation is that you don't skimp on quality. Your palate will thank you.

Ingredients

For 4 people
  • Garlic cloves 8
  • Serrano ham 200 g
  • Sweet paprika 5 g
  • Leaf laurel 1
  • Thinly sliced ​​stale bread 10
  • Meat broth 1200 ml
  • Eggs (whites and yolks separated) 4
  • Extra virgin olive oil

How to make garlic ham and egg soups

Difficulty: Easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m

We peel the garlic and pass it through a garlic press or finely chop it. Heat the oil in a large saucepan and poach the garlic over low heat, taking care that it does not brown or make the final result bitter. While the garlic is poached, we slice the bread and cut the serrano ham into small cubes.

We add the ham to the casserole, along with the bay leaf, and sauté it for a couple of minutes. Next we sprinkle the paprika on top and stir (be careful, it does not burn). Immediately afterwards we place the slices of bread all over the surface and sprinkle with the meat broth. We raise the heat to start the boil again, but lower it as soon as this happens.

Cover the casserole and cook over low heat for 10 minutes. We stir to break the slices of bread, which will already be well soaked in broth. Add the egg whites and stir while they set for two or three minutes. Remove from the heat, add the yolks, cover the pan and let the soups rest for five minutes before serving.

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