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| Sopa
Castellana Castilian Garlic Soup 2 tablespoons olive oil 4 garlic cloves, chopped 2 chorizos, sliced 4 cups water 3 to 4 oz. prosciutto or serrano ham, cubed 1 teaspoon salt 1/2 teaspoon paprika 4 eggs 4 (1/2-inch-thick) slices toasted day-old bread, cubed 1. Heat oil in large saucepan over medium heat until hot. Add garlic; sauté slowly until golden. 2. Add chorizo; brown. Add water, ham, salt and paprika. Bring to a boil. Reduce heat; cover and simmer 5 minutes. 3. Break eggs, one by one, into saucer. Slide eggs gently into soup; arrange bread cubes around eggs. Cover; simmer an additional 5 minutes or until eggs are poached. Remove bay leaf before serving. Divide eggs, bread cubes and soup into individual soup bowls. 4 servings Lucía (Sofía) Herrero Lazaro 
"I got my recipes from my grandmother and mother, and now I'm
continuing the tradition with my daughter-in-law. Some things I cook
differently from her mother and if she's eating at my house and it's
something she likes, she says, 'Lucía, how did you make such
and such? I like it.' Naturally, I tell her. But cooking never comes
out exactly the same. It like when I go to the beauty shop, the hairdo
is never quite the same." |
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