Castilian garlic soup with egg

Ingredients

For 1 serving

• Garlic4 cloves
• Bread70 g
• Eggs2
• Prosciutto30 g
• Paprika3 g
• Chicken broth450 ml
• Extra virgin olive oil10 g
• Parsley4 g
• Saltto taste

Contains: gluten, eggs, celery,

Method

1. Peel the garlic and slice it thinly; cut the cured ham into thin strips and the bread into thin slices. Heat the chicken stock in a small pan.
2. Heat the oil in a saucepan over medium-low heat and fry the garlic and ham for 2–3 minutes, until the garlic is just golden: if it darkens it turns bitter.
3. Add the bread and paprika and toast for a minute, stirring, until the bread turns red and smells fragrant.
4. Pour in the hot stock and cook over medium-low heat for 10 minutes, until the bread has softened and the soup has thickened; season with salt.
5. Turn the heat to the minimum, crack the eggs one at a time straight into the soup, cover and cook for 4 minutes, until the whites are set and the yolks still soft.
6. Meanwhile chop the parsley; serve the soup with the whole eggs and a sprinkle of parsley.