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Ingredientes
- 6 Tbsp. Extra virgin olive oil
- 4 x Cloves garlic, chopped
- 4 1/2 c. Day-old country bread,crusts removed, cut in 1/2" slices then torn roughly into crouton-size pcs
- 2 tsp Imported sweet paprika
- 4 x Cloves garlic, lightly crushed and peeled
- 4 1/2 c. Water Salt Freshly grnd pepper
- 4 c. Beef broth or possibly beef consomme
- 6 x Large eggs (optional)
- 6 Tbsp. Spanish mountain cured ham. prosciutto, Or possibly capicollo, minced, in a 1/4 inch dice
Direcciones
- Place 5 tsp. of the oil and the chopped garlic in a skillet and slowly heat till the garlic begins to color. Add in the bread pcs and saute/fry slowly till they are crisp and golden brown, about 15 min. Sprinkle in 1 tsp. of the paprika and stir to coat the bread. Reserve.
- To make the garlic broth, in a soup pot heat the remaining Tbsp. of oil and lightly saute/fry the pooled, crushed garlic cloves. Stir in the remaining tsp. paprika, the water, salt, and pepper. Bring to a boil, cover, and simmer 45 min-you should have about 4 c. (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 Tbsp. of the beef broth to each. If you are using Large 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 450 F oven till the Large eggs are set, about 4 min. Fill the bowls with the reserved garlic broth, boiling warm, and scatter in the bread pcs.
- Serve Immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 6 servings | |
| Calories 838 | |
| Calories from Fat 278 | 33% |
| Total Fat 31.25g | 39% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 299mg | 100% |
| Sodium 1659mg | 69% |
| Potassium 545mg | 16% |
| Total Carbs 110.62g | 29% |
| Dietary Fiber 8.0g | 27% |
| Sugars 14.91g | 10% |
| Protein 29.58g | 47% |
