Entree: Spain – Madrid & Castile – Sopa Castellana (Hearty Castilian garlic and bread soup often enriched with ham and poached eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 30 min

Ingredients

- 4 tbsp (60 ml) extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 tsp (5 g) smoked Spanish paprika (pimentón de la Vera)
- 4 oz (115 g) jamón serrano, cut into thin strips
- 6 cups (1.44 L) chicken or vegetable broth
- 1 bay leaf
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 slices day-old country bread, torn into pieces (about 8 oz (225 g))
- 2 tbsp (30 ml) dry sherry or sherry vinegar (optional)
- 4 large eggs (approx. 50 g each) (approx. 50 g each)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a wide, heavy saucepan over medium heat. Add the sliced garlic and cook, stirring, until fragrant and lightly golden but not burnt, about 1–2 minutes.
2. Stir in the smoked paprika quickly to bloom it, then add the jamón serrano strips and sauté 1 minute to release flavor.
3. Pour in the chicken broth, add the bay leaf, salt, and pepper, and bring to a gentle simmer.
4. Add the torn bread pieces to the simmering broth and cook until the bread has softened and begun to break down, about 8–10 minutes. If using, stir in the sherry or sherry vinegar.
5. Reduce heat to low. Crack the eggs one at a time directly into the simmering soup, spacing them evenly; cover partially and poach until whites are set but yolks remain soft, about 4–6 minutes, or cook longer if you prefer firm yolks.
6. Remove the bay leaf, adjust seasoning, ladle into bowls so each serving gets an egg, and sprinkle with chopped parsley before serving.