*  Exported from  MasterCook II  *
 
                        Castilian-Style Garlic Soup
 
 Recipe By     : Tvfn - Taste - Show # 4862
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soup                             Taste
                 Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoons   olive oil
    4      cloves        garlic -- minced
    4 1/2  cups          day-old country bread,crusts removed -- cut in 1/
 2 slices
                         then torn roughly into crouton-size pieces
    2      teaspoons     imported sweet paprika
    4      cloves        garlic, lightly crushed and peeled
    4 1/2  cups          water
                         salt
                         freshly ground pepper
    4      cups          beef broth or beef consomme
    6                    eggs (optional)
    6      tablespoons   Spanish mountain cured ham. prosciutto,
                         or capicollo, chopped -- in a 1/4 inch dice
 
 Place 5 teaspoons of the oil and the minced garlic in a skillet and slowly 
 heat until the garlic begins to color.  Add the bread pieces and saute 
 slowly until they are crisp and golden, about 15 minutes.  Sprinkle in 1 
 teaspoon of the paprika and stir to coat the bread.  Reserve.
 To make the garlic broth, in a soup pot heat the remaining tablespoon of 
 oil and lightly saute the pooled, crushed garlic cloves.  Stir in the 
 remaining teaspoon paprika, the water, salt, and pepper.  Bring to a boil, 
 cover, and simmer 45 minutes---you should have about 4 cups (these first 
 two steps may be done in advance).
 Bring the beef broth to a boil.  Arrange 6 ovenproof soup bowls on a 
 baking tray and 1 tablespoon of the beef broth to each.  If you are using
 eggs, slip one into each bow, scatter in the ham, and pour in more beef 
 broth (the bowls should be half full).  Place the tray with the bowls in a 
 450F oven until the eggs are set, about 4 minutes.  Fill the bowls with
 the reserved garlic broth, boiling hot, and scatter in the bread pieces. 
 
 
 Serve Immediately.
 
 
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