Name: Sopa Castiliana
Yield: Serves four
Cuisine: Spanish
Ingredients: 4 large garlic cloves, peeled; 4 free-range (farm-fresh) eggs; 1.5 ml/¼ tsp ground cumin; 1 litre/1¾ pints/4 cups beef stock; 30 ml/2 tbsp olive oil; chopped fresh parsley, to garnish; salt and ground black pepper; 4 slices stale country bread; 20 ml/4 tbsp paprika

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This rich, dark garlic soup, from central Spain, divides people into two groups. You either love it or hate it. The pitiless sun beats down on La Mancha, one of the poorest regions of Spain, and the local soup has harsh, strong tastes to match the climate. Poaching a whole egg in each bowl just before serving transforms the soup into a meal.