Castilian Garlic soup

Southern Living on line.

Yield: 6 servings
Community Recipe from


  • ground cumin
  • crumbled saffron threads
  • chicken broth
  • serrano ham/prosciutto
  • gnd black pepper
  • smoked paprika
  • 6 garlic cloves
  • extra virgin olive oil
  • 4 large eggs after


  1. To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat.
  2. Add 4 crushed garlic cloves; sauté 1 minute.
  3. Add ham and 1 teaspoon paprika; sauté 30 seconds.
  4. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes

  5. Preheat oven to 350°.
  6. To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted.

  7. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
  8. Increase oven temperature to 450°.
  9. Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.
October 2011

This recipe is a personal recipe added by Paynejr and has not been tested or endorsed by MyRecipes.

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