Recipe - Castilian-Style Garlic Soup

6 tablespoon Olive oil
4 Cloves garlic; minced
4 One half cup Dayold country bread,crusts
removed; cut in 1/2"
slices then torn roughly
into croutonsize pieces
2 teaspoon Imported sweet paprika
4 Cloves garlic, lightly
crushed and peeled
4 One half cup Water
Salt
Freshly ground pepper
4 cup Beef broth or beef consomme
6 Eggs (optional)
6 tablespoon Spanish mountain cured ham.
prosciutto,
Or capicollo, chopped; in a
One fourth inch dice

Place 5 teaspoons 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 pooled, crushed garlic cloves. Stir in the
remaining teaspoon paprika, the water, salt, and pepper. Bring to a boil,
cover, and simmer 45 minutesyou 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 bow, scatter in the ham, and pour in more beef broth
(the bowls should be half full). Place the tray with the bowls in a 450øF
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 Immediately.
Recipe By : Tvfn Taste Show # 4862

Posted to MCRecipe Digest V1 #275

Date: Sun, 3 Nov 1996 12:06:40 0500

From: Doc1946@aol.com