Learn more about how to buy the freshest garlic, store it properly and keep your hands from smelling of it by reading our article Garlic - Essential Ingredient of Spanish Food.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 Servings
- 1/3 cup olive oil
- 3 cloves garlic, sliced
- 3 1/2 ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into 1/4” cubes
- 2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
- 1 tbsp sweet paprika
- 1 quart water
- salt to taste
- 6 eggs
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Sauté for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10 minutes.
To poach the eggs, break them into the soup, and carefully add to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.