Garlic soup

this soup is older than castile. it is very easy to make and very nutritious. perfect for cold days.

First, put 3 liters of water in a pot to cook for an hour with the two ends of ham. we salted. Cut the bread into small slices and fry them with a little oil in a frying pan. We place them in a clay pot or a low and wide pot.

In the same pan we put a little oil and brown the garlic cut into thin slices and the ham cut into small pieces. Be careful not to fry the ham too much as it can be very hard and salty. We remove the pan from the heat. When the oil has cooled a little, add the paprika and stir. be careful not to burn the paprika.

When the pot has been cooking for an hour and the water has taken on the flavor of the ham tips, add the water to the slices of bread and then add the contents of the pan. We put it on the fire and we crack the eggs on the surface. We have it cooking for 8 minutes and serve on the table. It is a dish that has to be served very hot.

A wine from the Toro appellation of origin or a rosé from the ´´cigales´´ appellation of origin, are perfect accompaniments for some garlic soups.