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Sopa Castellana (Garlic Soup with Eggs)

February 10, 2014 by TammyRenea 8 Comments

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Sopa Castellana

From a 100 million miles away, the Mars Curiosity Rover takes a picture of the planet earth.  There it is just a little dot in space.  The caption of the photo reads ~ Prepare to feel small.  How insignificant the earth seems from such a distance!  I think it is good to remember our smallness in the midst of the infiniteness that is, but what a different feeling we have of earth when our perspective is standing on the beach looking out at the sea or seeing a sunrise from some magnificent mountain top.  We as individuals still feel small, but it is with the sense of how grand the earth is.  So, it is possible to be both insignificant and grand at the same time.  This thought makes me happy for some reason.  I think it can be applied to so many things and to people themselves.  What seems insignificant from afar or in the midst of so many other things can be so wonderful when it is brought close.

Sopa Castellana

Today I made Sopa Castellana or Sopa de Ajo con Huevos.  This is a soup born of poverty and expedience.  Castilian shepherds created this dish when they had to travel long distances and needed a dish that would warm them up on cold winter nights and give them energy. From afar it might not seem to be anything special just stock, old bread, paprika, garlic, olive oil and eggs, but come closer.  This soup is incredibly satisfying and healthy.  The releasing of the creamy yoke into the broth creates a rich yet homey taste that rests easy in the mouth and belly.

I have slightly adapted Recipe 130 of the cookbook 1080 Recipes.  I have also halved the recipe so it would serve only two or three.  For me, this soup is best on the day it is made, so I didn’t want any leftovers.sda13

Ingredients

1/2 cup olive oil
2 ½ oz day old bread, sliced in 1 ½ cubes
3 cloves garlic
½ tbsp onion, chopped
½ tsp Spanish paprika
3 ¼ cups of chicken stock, boiling hot
1 sprig fresh parsley, chopped
3 eggs
Salt

Instructions

Preheat oven to 350º.
Heat oil in a skillet over medium heat and add bread cubes when hot.
Fry until golden brown.
Drain on paper towels.sda14

bread cubes
Remove all but 2 tablespoons of oil and add the onions and cloves of garlic and cook on medium low stirring occasionally until the onions are soft and garlic cloves are slightly browned.
Remove garlic from the pan and the pan from the heat.
Add paprika and stir.sda

sda
Place the fried bread in an oven proof casserole pan that can be used on the stove and pour onion mixture over the top.
Pour in the boiling chicken stock, add parsley, season with salt, and stir well.sda

sda
Bring to a boil and then lower heat and simmer for 5 minutes.
Transfer the casserole to the oven and bake for 7 minutes until a crust forms.
Remove from the oven and crack 3 eggs onto crust.sda
Return to the oven and bake until the whites are just set.
Serve immediately.

¡Enjoy!

sda12

 

sda18 copy

 

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Sopa Castellana (Garlic Soup with Eggs)

Created by Castilian shepherds, this beloved dish is eaten in one form or another throughout Spain. Made of the simplest ingredients—stock, bread, garlic, olive oil and egg—it is simple, satisfying and delicious. Releasing the creamy yolk into the broth creates a rich yet homey taste that rests easy in the mouth and belly.
Course Soup
Cuisine Spanish
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Servings 2
Author www.sanpasqualskitchen.com

Ingredients

  • ½ cups Olive Oil
  • 2-½ ounces weight Day Old Bread, Sliced In 1 ½ Cubes
  • ½ Tablespoons Onion Chopped
  • 3 cloves Garlic Peeled
  • ½ teaspoon Spanish Paprika
  • 3-¼ cups Chicken Stock Boiling Hot
  • 1 sprig Fresh Parsley Chopped
  • 3 Eggs
  • Salt To Taste

Instructions

  • Preheat oven to 350ºF.
  • Heat oil in a skillet over medium heat and add bread cubes when hot. Fry until golden brown on all sides. Remove bread from skillet and drain on paper towels.
  • Remove all but 2 tablespoons of oil from the skillet and add the onions and cloves of garlic and cook on medium low stirring occasionally until the onions are soft and garlic cloves are slightly browned. Remove garlic from the pan and discard. Remove the pan from the heat, and add the paprika to the onions; stir.
  • Place the fried bread in an oven proof 2-quart casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock, add parsley, season with salt, and stir well. Bring to a boil over high heat and then lower heat and simmer for 5 minutes.
  • Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove it from the oven and crack 3 eggs onto the crust. Return to the oven and bake until the egg whites are just set.

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Filed Under: Soup/Stew, Spanish Tagged With: garlic, soup, spanish

« Pollo en Salsa al Horno (Roasted Chicken in Sauce)
Sopa de Albóndigas (Meatball Soup) »

Comments

  1. Abby Mouré says

    February 10, 2014 at 3:44 PM

    Sounds amazing! I definitely want to try this! Thanks!

    Reply
    • TammyRenea says

      February 10, 2014 at 4:33 PM

      Thanks, Abby!

      Reply
      • Luis Ramon Gil says

        July 4, 2024 at 11:54 PM

        This is not an authentic “Sopa Castellana”. It’s missing chorizo and jamon and the method is also wrong. You should say that it’s inspired by… rather than it is…

        Reply
        • TammyRenea says

          July 5, 2024 at 1:58 PM

          Read my post before commenting

          Reply
  2. sarahhedonista says

    February 11, 2014 at 9:59 AM

    Wow – never saw this in my travels in Spain – almost enough to make me go back! Love it.

    Reply
    • TammyRenea says

      February 11, 2014 at 11:01 AM

      Thank you! Any excuse to get to Spain! 😀

      Reply
  3. Ahorca Sopas says

    June 18, 2016 at 2:23 PM

    Sure your soup is very tasty, but nothing near to the authentic Castilian soup: we use old loaf bread without friying it, no parsley, no onion, no chicken stock. Only bread, water, garlic, paprika, eggs and olive oil. and some grains of cumin too.

    Reply
    • TammyRenea says

      July 2, 2016 at 5:05 AM

      I’ve seen many different “authentic” versions of this soup. I mentioned in my post that this was an adaptation and to me it doesn’t seem far from the authentic version you describe.

      Reply

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