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Garlic Soup

100 g Bread from 1 or 2 days before
4 Cloves of garlic
Water; keep in warm separately
4 Eggs
6 Spoon of olive oil
2 ts Powder paprika (sweet/hot)
50 g Ham; spanish type curado, cured/salted
50 g Pork sausage; spanish type, best cured one

In a mud pan with the oilve oil frying the cloves of garlic -make a cut on each-, then when they take a bronze color add the ham and the pork sausage, in small pieces, let them frying a little. Then add the bread cutted in square pieces, moving and adding the paprika powder and inmediately pouring the quantity of 5 dishes of water (already warm) and salt. Keep boiling during 8 mins. Put the eggs on the soup when is hot and let for a while the eggs coagulate. . . Ready to serve in small mud pans. . .

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