Garlic bread soup with serrano ham and poached egg
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Soup
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Bread day-old, thinly sliced 200 g
- Serrano ham small cubes 80 g
- Egg 4 medium eggs, shell weight excluded 200 g
- Garlic peeled 30 g
- Chicken stock low-salt 1800 g
- Extra virgin olive oil all for the soup base 35 g
- Sweet paprika 7 g soup and 1 g garnish 8 g
- Cayenne pepper one small whole dried chilli 0.3 g
- Parsley chopped 4 g
- Water for poaching; discarded 1500 g
- Salt adjust after tasting 1 g
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Method
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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.
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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.
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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.
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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.
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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.
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