Sopa Castellana

Background and History of Sopa Castellana

Sopa Castellana is a traditional Spanish soup hailing from the Castile region, known for its rich and rustic flavors. This soup was historically a staple among shepherds and farmers who relied on available ingredients to create a hearty, nourishing meal. The base of this soup is typically made with garlic, olive oil, paprika, ham, and stale bread, making it an excellent example of resourceful cooking. With roots dating back to Spanish peasant cuisine, Sopa Castellana exemplifies how simple ingredients can be transformed into a deliciously comforting dish.

Ingredients

• Garlic cloves (5-6, thinly sliced)
• Olive oil (4 tablespoons)
• Spanish paprika (1 tablespoon)
• Spanish Serrano ham (100 grams, diced)
• Stale bread (4 slices, cut into cubes)
• Chicken broth (1 liter)
• Eggs (4 large)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Preparation

Preparing the Ingredients

Begin by finely slicing the garlic cloves. Take the stale bread and cut it into small cubes. This will not only enhance its ability to absorb the flavors but also add texture to the soup. Dice the Serrano ham into small pieces, which will provide a salty undertone to the dish.

Cooking the Sopa Castellana

1. Heat the olive oil in a large saucepan over medium heat. Add the sliced garlic and sauté until golden brown, ensuring it does not burn as this will impart a bitter taste.
2. Add the diced Serrano ham to the saucepan and cook for a few minutes until it becomes slightly crispy.
3. Sprinkle the Spanish paprika over the mixture, stirring quickly to release its aroma and coat the ingredients evenly.
4. Add the bread cubes and stir until they are well coated with the oil and paprika mix, absorbing the flavors.
5. Pour in the chicken broth, stirring to combine all the ingredients thoroughly. Increase the heat to high and bring the broth to a boil.
6. Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld together.
7. Season the soup with salt and black pepper according to your taste preferences.
8. Crack the eggs one by one and gently slide them into the simmering soup. Poach them until the whites are set but the yolks remain runny, approximately 3-4 minutes.

Serving the Sopa Castellana

Once the soup is ready, carefully ladle it into warm bowls, ensuring an egg is included in each serving. Garnish with freshly chopped parsley to add a touch of color and freshness. For a more traditional experience, serve the Sopa Castellana with a side of crusty bread to sop up the savory broth.

Enjoying Sopa Castellana

Sopa Castellana is best enjoyed pipingly hot, as its warmth is meant to provide comfort, especially in colder months. This dish pairs well with Spanish wines, particularly a light red or a smooth white, complementing the soup’s robust flavors. As you enjoy this traditional Castilian recipe, imagine the centuries of history and tradition embedded in each spoonful—a testament to the simple yet profound joy of rustic Spanish cooking.