Garlic Soup with Ham, Poached Egg & Croutons
Sopa de ajo is Spain’s answer to chicken soup. The fragrance alone could cure a cold. After a steaming, garlicky crockful, you’ll be ready for a revolution.
Ingredients
5 tbsp. olive oil, divided
4 garlic cloves, peeled and sliced
1 ½ tsp. sweet paprika, divided
4 cups chicken broth (homemade preferred)
Salt
Freshly ground pepper
1 tbsp. garlic, minced
4 cups stale French bread, cut into 3/4 inch cubes
2 tsp. fresh rosemary, chopped
6 extra-large eggs
1 cup ham, diced
Directions
Heat 1 tablespoon olive oil in a heavy pot over medium-low flame. Add sliced garlic and cook briefly without browning.
Stir in half the paprika, the chicken broth and 3 cups water; cover and simmer 35-45 minutes. Season with salt and pepper.
Combine 4 tablespoons olive oil and minced garlic in a heavy skillet. Heat briefly over low flame. Add bread cubes and rosemary.
Cook stirring often, until crisp, 10-15 minutes.
Toss in remaining paprika.
Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet.
Pour a little garlic-chicken broth into each bowl. Break an egg into each bowl, then scatter ham over the eggs.
Fill bowls with remaining broth. Bake until eggs are set, 3-5 minutes.
Scatter on croutons and serve immediately.
Suggestions
Check out Terese's article where this recipe is featured: "The Winter of Our Dish Content."
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