Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)

This classic soup hails from the Castilian region of Spain and features serrano ham, smoked paprika, and lots of garlic. For more flavor and protein, break an egg into each bowl, top with the garlic-and-ham broth, and bake in the oven until the eggs are set. Top Sopa de Ajo Castellana with homemade paprika croutons.

How to Make It

Step 1

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

Step 2

Preheat oven to 350°.

Step 3

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. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Step 4

Increase oven temperature to 450°.

Step 5

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.

Ratings & Reviews

kcoultas1's Review

October 28, 2010
This was a good recipe. It had a lot of flavor. Not too sure I'd make it with ham though I might try substituting something else in the future.

KimberlyJo's Review

February 23, 2010
Wonderful. Easy to make. Great to eat. I didn't poach the eggs in the oven. I poached the eggs in the soup just before I served the soup... I removed the egg with a slotted spoon and dished the soup on top of the egg. I think this was easier than the baking of the eggs in the soup bowls. I will be making this soup again!