4 People

30 minutes


José Álvarez
La costa

Spanish garlic soup


100g ham, diced
6 cloves garlic, thinly sliced
4 eggs
2 slices stale bread, cubed
1.5 litres beef stock
2 tablespoons oil
1 teaspoon paprika


Large bowl
Chopping board
Sharp knife


  1. Heat the oil in the saucepan and add the garlic. Gently fry until golden brown.
  2. Add the ham and stir until heated through. Add the bread and stir thoroughly.
  3. Remove from the heat. Add the paprika and stir until all the ingredients are evenly coated.
  4. Return to the heat and stir-fry the ingredients for 2 minutes.
  5. Gradually add the beef stock. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes.
  6. Remove the saucepan from the heat. Carefully crack the eggs into the soup. Cover the pan with a lid and leave the eggs to set for 2 to 3 minutes.
  7. Spoon the soup into 4 serving bowls. Top each bowl with a poached egg. Serve piping hot.

   Cooking Tips

  • This is a great recipe to use up any leftover bread. One-day old crusty bread or French stick works particularly well.
  • Chicken stock can be used instead of beef. Add extra liquid if needed.
  • Add some chopped parsley for a fresh garnish.

Nutrition Advice

  • When choosing ham, opt for healthier extra lean ham over the regular version, since it has lower fat and calories.
  • Whole wheat and white breads can be part of a healthy diet, but choose whole grain bread more often. Look for breads with at least 2 grams of fibre per slice. Also make sure they are low in sugar, fat and sodium.
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