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Seasonal Spanish Food
by Jose Pizarro

Garlic soups are popular all over Spain. This is my favorite version. Its strong, warming flavors make it ideal for a cold autumn's night.
Serves 4


    · 2 tablespoons olive oil
    · 6 garlic cloves, sliced
    · 3½ oz Serrano ham, cubed
    · 3½ oz semi-cured chorizo, cubed
    · 1 teaspoon Spanish smoked paprika (mild)
    · 1 quart chicken stock
    · 2 slices country-style white bread
    · 4 large free-range eggs


Heat the oil in a pan over medium heat and cook the garlic until it is soft and starts to golden. Now add the ham and chorizo and saute the meat until brown around the edges—it will take about 3 minutes.

Remove the pan from the heat before adding the paprika (burnt paprika is the most horrible thing in the world) and give everything a good stir. Add the stock and return the pan to the heat. Boil for 4 or 5 minutes—remove any fat and foam with a spoon.

Tear the bread into chunks and add to the pan. The bread should be soggy but not dissolved when you serve the soup.

Carefully crack the eggs on to a saucer or ramekin and slide into the soup. Poach the eggs for 4 minutes. Serve immediately.


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