Hearty soup to warm you up.
In Spain, this soup always has Serrano Ham – a bad quality one, cheap but good enough to give flavor to the soup. Use it or not depends on if you find it in your country. And if you want to spend the money getting Serrano Ham, I guess it won’t be cheap.
If you’re on budget, you can use Country Ham or simply any dry-cured ham such as Virginia Ham or Smithfield Ham. You can also go to your local Chinese market to find Chinese dry-cured ham, JinHua Ham, I think it’ll be pretty close in taste to Serrano Ham when in soup.
If you use beef stock I recommend you a no salt added one.
INGREDIENTS, 2 servings
- 3 T olive oil
- 8 garlic cloves, thick slices
- 1/3 lb diced Serrano Ham
- 1 t paprika, sweet or hot
- 6 slices day old bread, without crust
- 32 oz water
- 2 eggs, separate egg yolk from white and keep each yolk in it’s shell
- Salt and pepper
- Optional: 32 oz carton beef stock
1.- In a stock pot heat the oil over medium heat and fry the garlic until it starts to brown.
2.- Add the serrano ham and saute for few minutes.
3.- Remove the pot from stove, add the paprika and mix everything quickly. Then add the bread and mix everything again.
4.- Add the water or beef stock, bring the soup to a boil, cover with a lid and let simmer for 20 minutes. Add salt and pepper to taste.
5.- Separate the egg yolks from whites, add the whites to the pot and let simmer for 2 more minutes.
6.- Serve the soup in large bowls and add 1 yolk to each bowl.
Stir everything and it’s chow time!
Recipe in Spanish: http://www.tragaldabasprofesionales.com/sopa-de-ajo/
Blog in Spanish: http://www.tragaldabasprofesionales.com/