Easy

Garlic bread soup with serrano ham and poached egg

Name: Garlic bread soup with serrano ham and poached egg
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Bread (day-old, thinly sliced); 80 g Serrano ham (small cubes); 200 g Egg (4 medium eggs, shell weight excluded); 30 g Garlic (peeled); 1800 g Chicken stock (low-salt); 35 g Extra virgin olive oil (all for the soup base); 8 g Sweet paprika (7 g soup and 1 g garnish); 0.3 g Cayenne pepper (one small whole dried chilli); 4 g Parsley (chopped); 1500 g Water (for poaching; discarded); 1 g Salt (adjust after tasting)

Total time50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread, Chicken stock.

Rating Not yet rated

A comforting soup that uses up bread, with garlic, paprika, small serrano ham cubes and one egg per person.

Jump to steps

15 minpreparation and possible waiting

35 mincooking

4servings

1.516 kcalwhole recipe

379 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Soup 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Soup

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Thickly slice the garlic. Heat all the oil over medium-low heat, add the garlic and cook for 2-3 minutes without burning. Add the ham and whole cayenne chilli and stir for a minute.
Add the bread and stir to coat with the oil. Take the pan off the heat, add 7 g paprika and stir for a few seconds; do not let it scorch.
Pour in the chicken stock, return to the heat and simmer for 25-30 minutes. Remove the chilli and whisk gently to break down some of the bread and thicken the soup.
Heat the 1500 g water in a shallow saucepan until barely simmering. Crack the eggs individually into a cup and slide into the water.
Poach for 4-5 minutes until the whites are set; lift out with a slotted spoon and drain. Discard the water.
Taste the soup before adding salt, as the ham and stock already contain it. Divide between four bowls, place one egg in each and finish with the reserved gram of paprika and all the parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.