| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Spanish |
Soup, Taste, Tvfn |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 4 1/2 |
c |
Day-old country bread,crusts removed; cut in 1/2" slices then torn roughly into crouton-size pieces |
| 2 |
ts |
Imported sweet paprika |
| 4 |
|
Cloves garlic, lightly crushed and peeled |
| 4 1/2 |
c |
Water |
|
|
Salt |
|
|
Freshly ground pepper |
| 4 |
c |
Beef broth or beef consomme |
| 6 |
|
Eggs (optional) |
| 6 |
tb |
Spanish mountain cured ham. prosciutto, |
|
|
Or capicollo, chopped; in a 1/4 inch dice |
INSTRUCTIONS
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 minutes---you 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 450°F
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 MC-Recipe Digest V1 #275
Date: Sun, 3 Nov 1996 12:06:40 -0500
From: Doc1946@aol.com
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