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Print this Recipe    Garlic 09

Castilian-Style Garlic Soup

6 tablespoons olive oil
4 cloves garlic, minced
4 1/2 cups day-old bread, crusts removed, cut in 1/2" slices, torn into pieces
2 teaspoons imported sweet paprika
4 cloves garlic, lightly crushed and peeled
4 1/2 cups water
freshly ground pepper
4 cups beef broth or beef consomme
6 eggs, (optional)
6 tablespoons Spanish mountain cured ham, prosciutto, or capicollo, diced

Place 5 tablespoons of the oil and the minced garlic in a skillet
and slowly heat until the garlic begins to color. Add the bread
pieces and saute slowly until they are crisp and golden, about 15
minutes. Sprinkle in 1 teaspoon of the paprika and stir to coat
the bread. Reserve.

To make the garlic broth, in a soup pot heat the remaining tablespoon
of oil and lightly saute the peeled, crushed garlic cloves. Stir
in the remaining teaspoon paprika, the water, salt, and pepper.
Bring to a boil, cover, and simmer 45 minutes--you should have
about 4 cups (these first two steps may be done in advance).

Bring the beef broth to a boil. Arrange 6 ovenproof soup bowls on
a baking tray and 1 tablespoon of the beef broth to each. If you
are using eggs, slip one into each bowl, scatter in the ham, and
pour in more beef broth (the bowls should be half full). Place
the tray with the bowls in a 450 degree F oven until the eggs are
set, about 4 minutes. Fill the bowls with the reserved garlic
broth, boiling hot, and scatter in the bread pieces. Serve

Yield: 6 servings


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