Also known as "sopa de ajo" (garlic soup), this humble dish originated as a peasant meal that has become emblematic of Castilian cuisine. The soup consists of a garlic and paprika-infused broth with day-old bread, poached eggs, and sometimes ham. It's traditionally prepared in an earthenware pot and was historically eaten by shepherds and farmers as a hearty, warming meal during cold winters on the Castilian plateau.
- Ingredients
- Stale bread, garlic, paprika, olive oil, eggs, chicken or ham broth
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