Castilian sopa de ajo with poached egg and ham

Ingredients

For 1 serving

• Bread70 g
• Garlic4 cloves
• Paprika1 teaspoon
• Chicken broth400 ml
• Eggs2
• Prosciutto25 g
• Extra virgin olive oil10 g
• Spinach100 g
• Saltto taste

Contains: gluten, eggs, celery,

In season: November – March

Method

1. Heat the chicken stock. Thinly slice the garlic, dice the cured ham and thinly slice the bread; wash the spinach.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and fry the garlic and ham for 2 minutes, until the garlic is just golden: if it burns it turns bitter.
3. Add the bread and paprika and stir for 1 minute, until the bread has soaked up the oil and colour.
4. Pour in the hot stock, add the spinach, season with salt and simmer for 10 minutes over medium-low heat, until the bread breaks down and the soup thickens.
5. Make two hollows in the soup and crack an egg into each; cover and cook over low heat for 4 minutes, until the whites are set and the yolks still soft. Serve straight away.