Sopa Castellana

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the sliced garlic and cook gently for 2-3 minutes until fragrant, being careful not to brown it.

   Ca. 3 min.

   Kokkens note: Burnt garlic will taste bitter.

3. 3

   Stir in the diced serrano ham and cook for another 2-3 minutes until slightly crispy.

   Ca. 3 min.

4. 4

   Add the cubed day-old bread and toast it in the pot for 3-4 minutes, stirring frequently, until golden brown.

   Ca. 4 min.

   Kokkens note: The bread will absorb some of the oil and become slightly crunchy.

5. 5

   Remove the pot from the heat and stir in the smoked paprika quickly to prevent it from burning.

   Ca. 1 min.

   Kokkens note: Paprika burns easily and will turn bitter if overcooked.

6. 6

   Pour in the chicken broth, then return the pot to medium-high heat and bring the soup to a gentle boil.

   Ca. 5 min.

7. 7

   Reduce the heat to low, season with salt and black pepper, and let the soup simmer for 10-15 minutes, allowing the bread to soften and thicken the broth.

   Ca. 15 min.

8. 8

   Carefully crack an egg into the simmering soup for each serving, ensuring they are separated.

   Ca. 1 min.

   Kokkens note: You can crack each egg into a small bowl first to ensure no shell gets into the soup, then gently slide it in.

9. 9

   Cover the pot and continue to simmer for 3-5 minutes, or until the egg whites are set and the yolks are still runny.

   Ca. 5 min.

   Kokkens note: Adjust cooking time based on your preferred egg yolk consistency.

10. 10

    Ladle the soup into bowls, ensuring each serving gets an egg.

    Ca. 1 min.

11. 11

    Garnish with fresh chopped parsley, if desired, and serve immediately.

    Ca. 1 min.