Garlic soup is the resistance dish of Castilian cuisine: with 5
Mediterranean
Castilian garlic soup with bread and paprika
Castilian garlic soup with day-old bread, La Vera paprika, ham and poached egg. The most comforting dish in Castilla.
- Spain
- MAIN COURSES
- Light
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 14 g
- Fiber 1.5 g
- Carbohydrates 24 g
- Fat 14 g
- Sodium 680 mg
Story behind the dish
Preparation
Castilian garlic soup with bread and paprika is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have it ready: humble and in 20 minutes you get a hot, nutritious and surprisingly tasty dish. The secret is in the smoked paprika fried in oil with garlic and using good day-old bread.
- Have ready: GENERAL INFORMATION.
- Have ready: Servings: 4 people.
- Have ready: Prep time. : 10 min.
- Have ready: Cooking time: 20 min.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat the oil in a saucepan; fry the garlic until lightly browned
Heat the oil in a saucepan; Fry the garlic until lightly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the ham and sauté 2 min
Add the ham and sauté 2 min. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Add the paprika; stir quickly 30 sec (do not burn)
Add the paprika; Stir quickly for 30 seconds (do not burn). Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
-
Add the diced bread and toast them in the oil for 2 min.
Add the diced bread and toast them in the oil for 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour in hot broth; boil 10 min
Pour in hot broth; boil 10 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Crack eggs directly into soup; cover and wait 4 min
Crack eggs directly into soup; cover and wait 4 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt; Serve with chopped parsley
Adjust salt; Serve with chopped parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The broth must always be hot so as not to interrupt the cooking of the rice or pasta.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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