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Garlic soup

As the cold has already begun, we have already inaugurated the season of warm soups a few weeks ago, so we bring you this recipe of the Garlic soup, so traditional and so rich at the same time.

- 5 cloves of garlic
- 1.8 of serrano ham
- 1.8 oz of chorizo
- 1/4 of a loaf of hard bread
- 1 teaspoon of sweet paprika
- 1/2 liter of warm water
- 2 eggs
- Salt
- Olive oil

- Cut the bread into medium pieces and place them in a bowl of water until the bread is covered.
- Pour in a pan with a large dash of oil to cover the base.
- Add the unpeeled garlic and cut in half (vertically) and move until golden brown.
- Remove the skin of the chorizo ​​and cut it into squares with the ham.
- Move continuously so that the chorizo ​​releases its juice.
- Drain the bread and add it to the pot along with the teaspoon of paprika.
- Mix well and pour the warm water quickly.
- Sprinkle a little salt, stir to mix well and let it cook a few minutes.
- Add the two eggs and stir for a few minutes until you see that it is curdling and forming white egg threads throughout the soup.

Bon appétit!

This post first appeared on Recipes For First Cooks, please read the originial post: here

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