INGREDIENTS

INSTRUCTIONS

Prepare the chicken stock by combining the chicken bones, onion, and garlic
head in a large pot. Add enough water to cover, about 1 gallon, and bring
to a boil. Skim and discard foam that rises to the top. Reduce to a simmer
and cook, uncovered, about 1 hour, periodically skimming foam from the top.
If liquid is evaporating too rapidly, add a cup or two of water. Strain by
lifting liquid out with a ladle. Discard the onion and garlic, and set
aside to cool. Reserve 2 quarts for the soup, and save the extra for
another use. (It will keep in the refrigerator up to 5 days.) Heat the 1/4
cup olive oil in a large saucepan, add the 6 cloves minced garlic, and
saute until golden. Add the cured ham, and saute for a minute. Add the
tomato and paprika, and saute briefly, then add the reserved chicken stock.
Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, toast
the bread, rub half a clove of the remaining 3 garlic cloves over each
piece, and drizzle with the remaining olive oil. With a mortar and pestle,
pound the leftover garlic halves, cumin seeds, and saffron. Stir paste into
the simmering soup, and add the bread, breaking it up a bit. If using eggs,
break the eggs into the simmering soup and poach them until set, but yolks
still soft. Serve soup immediately, ladling it into warm earthenware bowls.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B40 broadcast 07-08-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”