Sopa castellana o sopas de ajos | Garlic soup
Hi cocinero and welcome one Tuesday more to Cocina with me. I have prepared a very warm soup for you to learn today: sopa castellana, also know as sopas de ajos (garlic soup). As you can imagine from its name it contains garlic, but it has also bread and sweet paprika (pimentón dulce in Spanish). It is a traditional dish that used to be prepared many years ago in a poor Spain with the dairy products available to each family. In addition to that, it was quite common to add eggs and a pork product such as jamón serrano or chorizo. Give it a go, I’m sure you will love it.
Send me pictures if you prepare it and see you next week cocinero ❤️
Difficulty: I can light the stove
5 garlic cloves
6 bread slices
50 g jamón serrano
800 ml chicken or meat broth
a spoon of sweet paprika
STEP BY STEP
Peel and slice the garlic cloves. Fry them in a pot with a little bit of olive oil.
When the garlic is slightly golden add the jamón serrano cut into smaller pieces and fry all together for a minute. Be very careful, if the garlic burns it will leave a nasty flavour in the soup!
Add the paprika and mix. At this point, you can also remove the pot from the hob, as you don’t want to burn the paprika, this leaves a terrible flavour in the soup too.
Add the bread and mix.
Add the broth and cook everything together for 5 minutes at low-medium heat.
After 5 minutes, add the egg whites and mix them using a fork. You want to break them into smaller pieces. Let everything cook for 1 extra minute.
Serve the soup and add the egg yolk. It will be cooked with the remaining heat of the soup! (But if you don’t feel comfortable with this you can add the egg yolk together with the egg whites, in the step above)