I found this in a book called "Spanish Home Cooking" by Miriam Kelen.
What you need:
2 Tablespoons of olive oil
5 garlic cloves, chopped
2 chorizos, sliced (Johnsonville has them for $5.39 for five of them or visit a mexican carniceria)***
4 cups of water
2 cups of beef broth5 oz of ham, cubed*
1 teaspoon of salt
1/2 teaspoon of paprika
4 eggs
2 or 3 (1/2 inch thick) slices of toasted day old bread, cubed (toast to dark to ensure they don't get too soggy in the soup)**
Serves 4-6
* The original recipe calls for serrano ham or prosciutto. But at $12.33/lb. at Rainbow, the proscuitto it is simply not worth it. It is cooked down and everyone at the table agreed that simple cubes of ham will do just fine. As for the serrano ham, I am sure it would be very expensive since it'd likely come from a specialty store.
** I bake my own bread, so the slices are as big as regular Wonder Bread pieces, but thicker. Do not use fluffy, processed bread for this dish because it will simply get too soggy in the soup. I suggest buying a hunk of french bread at Cub or Rainbow for $1.99.
*** You can usually find Johnsonville coupons in the paper. Also, check out this offer if you prefer to substitute the chorizo with the Italian sausage. http://www.johnsonville.com/home/events-promos.html
1. Heat oil in a saucepan over medium heat. Add garlic and saute until golden.
2. Add chorizo; brown. Add water, ham, salt and paprika. Bring to a boil. Reduce heat; cover and summer for 5 minutes.
3. Break eggs into a saucer (do not beat them). Slide eggs one by one gently into the soup. Arrange the bread cubes around the eggs. Cover and simmer for 5 minutes or until the eggs are poached. Divide eggs in the soup or once in bowls (you can just put an egg in a ladle, cut it with a knife and return the pieces to the soup).Ladle into individual soup bowls and serve.
2 chorizos, sliced (Johnsonville has them for $5.39 for five of them or visit a mexican carniceria)***
4 cups of water
2 cups of beef broth5 oz of ham, cubed*
1 teaspoon of salt
1/2 teaspoon of paprika
4 eggs
2 or 3 (1/2 inch thick) slices of toasted day old bread, cubed (toast to dark to ensure they don't get too soggy in the soup)**
Serves 4-6
* The original recipe calls for serrano ham or prosciutto. But at $12.33/lb. at Rainbow, the proscuitto it is simply not worth it. It is cooked down and everyone at the table agreed that simple cubes of ham will do just fine. As for the serrano ham, I am sure it would be very expensive since it'd likely come from a specialty store.
** I bake my own bread, so the slices are as big as regular Wonder Bread pieces, but thicker. Do not use fluffy, processed bread for this dish because it will simply get too soggy in the soup. I suggest buying a hunk of french bread at Cub or Rainbow for $1.99.
*** You can usually find Johnsonville coupons in the paper. Also, check out this offer if you prefer to substitute the chorizo with the Italian sausage. http://www.johnsonville.com/home/events-promos.html
1. Heat oil in a saucepan over medium heat. Add garlic and saute until golden.
2. Add chorizo; brown. Add water, ham, salt and paprika. Bring to a boil. Reduce heat; cover and summer for 5 minutes.
3. Break eggs into a saucer (do not beat them). Slide eggs one by one gently into the soup. Arrange the bread cubes around the eggs. Cover and simmer for 5 minutes or until the eggs are poached. Divide eggs in the soup or once in bowls (you can just put an egg in a ladle, cut it with a knife and return the pieces to the soup).Ladle into individual soup bowls and serve.
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