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spanish

Castilian Garlic Soup with Poached Egg and Ham

This simmered dish pairs garlic cloves with serrano ham, egg and smoked paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
59 g Carbohydrates
31 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 17g extra-virgin olive oil 150 kcal
  • 22g garlic cloves (thinly sliced) 66 kcal
  • 1.68 tsp (3g) smoked paprika 9 kcal
  • 90g day-old bread (cubed) 239 kcal
  • 392g low-sodium chicken broth 24 kcal
  • 56g serrano ham (diced) 81 kcal
  • 56g egg 80 kcal
  • 0.28 tsp (1g) salt 0 kcal
  • 0.28 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. extra-virgin olive oilgarlic cloves (thinly sliced)
    Warm the olive oil in a small saucepan over medium heat. Add the sliced garlic and cook 45-60 seconds until fragrant but not browned.
  2. smoked paprikaday-old bread (cubed)
    Stir in the smoked paprika and quickly add the bread cubes so the paprika does not burn. Toast 2 minutes, stirring to coat.
  3. day-old bread (cubed)low-sodium chicken broth
    Pour in the chicken broth and bring to a gentle simmer. Cook 8-10 minutes, stirring occasionally, until the bread softens and the soup thickens slightly.
  4. serrano ham (diced)saltblack pepper
    Stir in the diced ham. Taste and adjust with salt and black pepper.
  5. egg
    Crack the egg into the simmering soup. Cover and cook 2-3 minutes until the white sets and the yolk stays runny (or longer to your preference).
  6. extra-virgin olive oilegg
    Serve hot with the poached egg on top. Drizzle with a little extra olive oil if desired.

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