Castilian soup (garlic soup)

Easy, fast and very lucid. Castilian soup it is one of the simplest and tastiest things, despite its few ingredients, our gastronomy.

For those who do not know what to eat for dinner, for a first course followed by a good meat on the weekend ... this soup is always perfect.

Easy, fast and very lucid. Castilian soup is of things simpler and tastiers, despite its few ingredients, of our gastronomy.

For those who do not know what to eat for dinner, for a first course followed by a good meat on the weekend ... this soup is always perfect.
The recipe is thought for two (surplus).

Ingredients: 

• 4-5 slices of bread
• 2 eggs
• 2-4 slices of Serrano ham
• 6 garlic
• 1 liter of water
• 1 1/2 beef stock cube
• paprika
• olive oil

Preparation:

We gild (little by little, with very low fire) the garlics. I put them whole, although split in half, so that they release more flavor. They can also be laminated.

When they start to get a little golden (be careful not to burn) we add the ham cut into tiny pieces, remove from the heat and add the slices of bread (if it is hard, better, but if not it also serves baguette or daily loaf).

We soak the bread in the oil (suck it) and sprinkle paprika.

We put on the fire again (always low-medium) and add the water and the stock cube. We got on fire about 10-15 minutes.

We add the eggs, carefully so that they do not break, but without complication. According to the strength of the fire, in a maximum of two minutes will be ready.

Also, in case we like the soup somewhat thicker, you can add some more eggs and burst it once the white is curdled.

Enjoy it!

More information about the recipe

Preparation time 15 minutes

Cooking time 40 minutes

Total time 55 minutes

Kilocalories per serving 290