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Traditionally a peasant dish, sopa de ajo originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the most satisfying meal.
- 2 tablespoons olive oil, plus extra, to serve
- 5 garlic cloves, finely slices
- 3 teaspoons sweet paprika, plus extra, to serve
- 100 g thickly sliced thickly sliced jamon prosciutto or 100 g pancetta, cut into 1/2 cm cubes
- 3 tomatoes, peeled, seeded and finely chopped
- 200 g day-old vienna bread or 200 g sourdough bread or 6 slices vienna bread, crusts removed, cut into 1/2 cm cubes
- 1 1⁄2 liters hot chicken stock
- 4 eggs
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.