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Las Pedroñeras’ cold garlic soup



Simmer all the broth ingredients together to make a thick, wholesome broth. Leave to cool so that it becomes gelatinous. Poach the eggs. Remove the whites and place one egg yolk per person in a dry martini glass. Add the cold, gelatinous broth. Fry the ham in wafers over a hot flame until crisp. Cut the bread into tiny croutons and toast in the oven. Add the ham and croutons to the soup. Top with a few thin slices of garlic, fried. Liquidize the parsley and trickle over.


Spanish recipe: Las Pedroñeras’ cold garlic soup . Photo by: Toya Legido/©ICEX.



Chef's Remark:

Preparation by: Manolo de la Osa
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