Sopa fría de ajo

-

Recipe

Santa Elena

Vilches

Porcuna

Olive oil

Difficulty: Media

People: 0

Ingredients

Free range eggs, 1L. stew broth, 100 gr Serrano ham, 50 gr of bread, 2 cloves of garlic, 1 sprig of parsley.

Preparation

The eggs are poached, the white is removed and they are deposited in the bottom of a glass (one per person). Once cooled, the gelatinous cooking broth is placed on top. The sliced ham is fried over high heat until crisp and the broth is added along with a few pieces of toast.

Slices of garlic are fried over high heat and incorporated into the glass together with the blended parsley.