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Sopa De Ajo - Castilian Garlic Soup

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“Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , 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.”

Ingredients Nutrition


  1. Heat the oil in a heavy frying pan.
  2. Add not-too-thinly sliced garlic.
  3. Before the garlic turns brown, add the cubed ham and the slices of bread.
  4. Sauté for a few minutes on medium heat.
  5. Add the sweet paprika, followed by the water and salt.
  6. Bring to a slow boil.
  7. Boil for 5-10 minutes.
  8. To poach the eggs, carefully add eggs to the soup one at a time.
  9. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

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