From Old Castile: A Hearty Spanish Garlic & Ham Soup (Sopa Castellana)
Details
Spain's answer to a cold day, one spoonful at a time.
Ingredients
Instructions
Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until fragrant and lightly golden, being careful not to let it burn. Add the serrano ham cubes and continue to cook for a couple of minutes until they release their flavor.
Toast the Bread and Spices
Add the bread slices or cubes to the pot, tossing to coat them in the flavorful oil. Fry until the bread is golden and lightly toasted. Remove the pot from the heat and stir in the smoked paprika, mixing quickly to prevent it from burning.
Simmer the Soup
Immediately return the pot to the heat and pour in the broth. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10-15 minutes, allowing the bread to soften and the flavors to meld. Season with salt if needed, keeping in mind the saltiness of the ham and broth.
Add the Eggs
There are two traditional ways to add the eggs. You can crack the eggs directly into the simmering soup, cover the pot, and let them poach for a few minutes until the whites are set but the yolks remain runny. Alternatively, you can lightly beat the eggs in a bowl and slowly drizzle them into the simmering soup while stirring, creating fine egg ribbons, similar to an egg drop soup.
Serve
Ladle the hot soup into traditional clay bowls or regular soup bowls. If you poached the eggs whole, carefully place one in each bowl. Serve immediately and enjoy this comforting taste of Spain.
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