Castilian-Style Garlic Soup
6 tablespoons olive oil 4 cloves garlic -- minced 4 1/2 cups day-old country bread,crusts removed -- cut in 1/ 2" slices then torn roughly into crouton-size pieces 2 teaspoons impo...
Ingredients
- 6tablespoonolive oil
- 4clovegarlic -- minced
- 41/2 cups day-old country bread,crusts removed -- cut in 1/
- 2" slices then torn roughly into crouton-size pieces 2 teaspo
- 4clovegarlic, lightly crushed and peeled
- 41/2 cups water
- 6eggs (optional)
- 6tablespoonspanish mountain cured ham. prosciutto,
Directions
- 1
6 tablespoons olive oil 4 cloves garlic -- minced 4 1/2 cups day-old country bread,crusts removed -- cut in 1/ 2" slices then torn roughly i
- 2
prosciutto, or capicollo, chopped -- in a 1/4 inch dice Place 5 teaspoons of the oil and the minced garlic in a skillet and slowly heat unti
- 3
Add the bread pieces and saute slowly until they are crisp and golden, about 15 minutes
- 4
Sprinkle in 1 teaspoon of the paprika and stir to coat the bread
- 5
To make the garlic broth, in a soup pot heat the remaining tablespoon of oil and lightly saute the pooled, crushed garlic cloves
- 6
Stir in the remaining teaspoon paprika, the water, salt, and pepper
- 7
Bring to a boil, cover, and simmer 45 minutes---you should have about 4 cups (these first two steps may be done in advance)
- 8
Bring the beef broth to a boil