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.

Recipe by Cooking Light

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

    Advertisement
  • Preheat oven to 350°.

  • 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.

  • Increase oven temperature to 450°.

  • 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.

Nutrition Facts

238 calories; calories from fat 38%; fat 10g; saturated fat 2.2g; mono fat 4.7g; poly fat 1.1g; protein 16g; carbohydrates 20g; fiber 2.2g; cholesterol 218mg; iron 1.8mg; sodium 1058mg; calcium 53mg.