Sopa de Puchero


  • 50 g (2 oz) rice, long or short grain
  • 1.15 litres (2 pints) stock
  • 4 free-range eggs
  • 100 g (4 oz) diced or shredded ham
  • mint leaves


Cook the rice in the broth until tender.

Meanwhile, boil the eggs, no more than 3½ to 4 minutes. Cool the eggs under the running cold tap, and shell them.

Put one egg into each heated soup plate with a quarter of the ham. Pour the rice and broth over it, and serve immediately with a few fresh mint leaves stirred in.

You can roughly cut up the eggs in each bowl, or let everyone do it for themselves.