Ingredients
- 150 g day-old bread
- 100 g Serrano ham, chopped
- 4 garlic cloves
- 1 teaspoon sweet paprika
- 1 liter beef broth
- 50 g extra virgin olive oil
- 4 eggs
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Slice the garlic and put it in the mixing bowl with the oil. Sauté 5 min/Varoma/speed 1.
- Add the chopped ham and the bread in pieces and sauté 3 min/Varoma/spoon speed/reverse.
- Add the paprika and mix 20 sec/Varoma/spoon speed/reverse, so it doesn't burn.
- Pour in the hot broth and salt and set 15 min/100°C/speed 1.
- Transfer the soup to a clay pot, crack the eggs on top and let them poach, covered, for a few minutes.
- Serve piping hot in the same pot.
Tips
- Watch that the paprika doesn't burn or the soup will turn bitter.
- You can broil the soup with the egg in the oven for a gratin finish.
Guide: Thermomix without Cookidoo
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