Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)
1/2 C. olive oil
2 Â½ oz day old bread, sliced in 1 Â½ cubes (Hogaza or whole grain bread)
3 cloves garlic
1 1/2 ounces Spanish serrano ham or prosciutto, diced
Â½ T. onion, chopped
Â½ tsp Spanish paprika
3 Â¼ C. of chicken stock, boiling hot
1 T. Tomato Paste
1 sprig fresh parsley, chopped
Preheat oven to 350Âº. Heat oil in a skillet over medium heat and add bread cubes when hot.
Fry until golden brown. Drain on paper towels. Remove all but 2 T. of oil and fry garlic, chopped until golden but not too crunchy; remove and reserve, leaving oil in the pan.Â Add the ham to the pan and fry a bit until crunchy edges.Â Now add the onions and cook on medium low stirring occasionally until the onions are soft. Crush fried garlic in mortar with paprika. Place the fried bread in an oven proof casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock.Â Stir in tomato paste, add parsley and the garlic, season with salt, and stir well. Bring to a boil and then lower heat and simmer for 5 minutes. Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove from the oven and crack 3 eggs onto crust. Return to the oven and bake until the whites are just set. Serve immediately.