Seeing as garlic soup is one of our all-time favourites and we are always happy when it’s included on the “menú del día”, I thought it was about time I learnt to cook it myself – especially as we’ve grown so much garlic this year and the chickens are still laying plenty of eggs.
I tried this recipe the other day and it came out well so am cooking it again tonight. Here is the recipe for 2 for a main meal or 4 for a starter. If there are four of you, I would probably double up on the bread and the ham. Some recipes use a ham bone instead of the diced ham but this is a quick alternative and can be rustled up in no time at all.
8 cloves of garlic (or as many as you like), finely sliced
4 slices of French loaf
1 teaspoon sweet paprika
1 teaspoon spicy paprika
1/2 teaspoon chilli powder
25g chopped Serrano ham
1.2 litres chicken stock
Heat some olive oil in a saucepan and gently sauté the garlic until soft but not coloured. Add the ham and fry for another couple of minutes. Add the paprika and chilli powder and stir well before adding the fried bread.
Turn the heat down to a low simmer and crack the eggs into the soup. Cover the pan and leave the eggs to poach for 2-3 minutes and then serve.