Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
2 tablespoons (30 ml) olive oil
1 cup (240 ml) serrano ham, cut into julienne
4 cloves garlic, crushed
4 cups (950 ml) chicken stock
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) saffron
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) fresh chopped thyme
4 slices of crusty artisan bread, stale
4 soft cooked eggs, to garnish
1 cup (240 ml) shredded serrano ham, to garnish
Method:
Heat olive oil in a large saucepan over medium-high heat.
Stir in garlic and cook for one to two minutes, or until golden brown.
Add sliced hamto the oil and cook, stirring, for three to four minutes, or until slightly crispy.
Push the garlic and serrano ham off to the side and place the bread into the oil on the cleared side of the pot, dust the garlic and ham with cumin and paprika.
Toast each side of the bread slices for one minute then place into the soup bowls and top with the sautéed garlic and ham.
Add the remaining oil and saffron to the pot, cook for thirty seconds, then add chicken stock and simmer for 30 minutes.
Divide the broth into the serving bowls.
Garnish with the eggs and shredded serrano ham and serve warm.
