RECETAS Y COCINA

Ingredients

• 10 cloves of garlic
• 2 slices of bread
• 50 ml of olive oil
• 1 1/4 of chicken stock without fat
• Cured ham and/or chorizo
• 4 eggs
• 1 tablespoon chopped parsley
• Pepper
• Salt

Preparation

Heat the olive oil in an earthenware dish and brown the sliced garlic in it with the ham (or chorizo).

Toast (in a toaster or under the grill) the slices of bread and add to the dish, together with the paprika.

Add the stock and allow to simmer for ten minutes.

Check the salt and add more if necessary, but with the ham and the stock you have to be careful not to put in too much.

Crack the eggs into the soup and put the dish in the oven until the egg whites harden, with the yolks remaining soft.

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Presentation

Serve hot in the same dish or in individual bowls; in the latter case, crack an egg into each of them.

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