This medieval traditional soup is revered throughout Spain particulary in the Castilla León provinces and the interiors of the Basque Country .. While other foods were unavailable, Spanish soups were and still are a staple for those in the rurals ..
The Sopa Boba which was provided by Roman Catholic communities fed the poverty stricken at their parishes .. This is one of the soups most commonly found in ancient Spanish literature ..
For 6 People:
4 lavender or white garlic cloves
200 grams of day old bread ( baguette )
1 litro of stock broth ( vegetable or chicken )
1 jumbo Yolk per person ( Separate Whites from yolks ) See instructions 6 & 8 ..
2 choriceros dried red peppers ( these are not spicy - the pulp is used to redden the soup ) and they are soaked for 3 to 4 hours to obtain the pulp which is scraped off the peppers and added to the soup ..
Spanish Smoked Paprika - La Vera which can be found world wide in Latin supermarkets or grocers.
Salt to taste ..
A Shot Glass of Brandy
1) In a large clay cazuela, or earthenware of terracotta, sauté the garlic in Spanish Evoo from a Bio producer .. ( drain the Evoo )
2) Slice the bread and grate to make bread crumbs ..
3) Place the bread crumbs, Spanish Paprika and salt in a large glass bowl ..
4) Scrape the pulp of the Choricero peppers and place this pulp into the bowl with the liquid they soaked in ..
5) Now, simmer the broth and add salt to taste .. and add the Brandy ..
6) Now, add one White of the egg to the mixture and whisk or stir vigorously.
7) Add all to the broth and combine with wooden spatula.
8 ) Serve in Deep earthenware bowls and place the yolks on top of the soup in each bowl and sprinkle additional breadcrumbs ..
Serve with a glass of Castilla Leon Ribera del Duero Red Wine and extra bread ..
The Sopa Boba which was provided by Roman Catholic communities fed the poverty stricken at their parishes .. This is one of the soups most commonly found in ancient Spanish literature ..
For 6 People:
4 lavender or white garlic cloves
200 grams of day old bread ( baguette )
1 litro of stock broth ( vegetable or chicken )
1 jumbo Yolk per person ( Separate Whites from yolks ) See instructions 6 & 8 ..
2 choriceros dried red peppers ( these are not spicy - the pulp is used to redden the soup ) and they are soaked for 3 to 4 hours to obtain the pulp which is scraped off the peppers and added to the soup ..
Spanish Smoked Paprika - La Vera which can be found world wide in Latin supermarkets or grocers.
Salt to taste ..
A Shot Glass of Brandy
1) In a large clay cazuela, or earthenware of terracotta, sauté the garlic in Spanish Evoo from a Bio producer .. ( drain the Evoo )
2) Slice the bread and grate to make bread crumbs ..
3) Place the bread crumbs, Spanish Paprika and salt in a large glass bowl ..
4) Scrape the pulp of the Choricero peppers and place this pulp into the bowl with the liquid they soaked in ..
5) Now, simmer the broth and add salt to taste .. and add the Brandy ..
6) Now, add one White of the egg to the mixture and whisk or stir vigorously.
7) Add all to the broth and combine with wooden spatula.
8 ) Serve in Deep earthenware bowls and place the yolks on top of the soup in each bowl and sprinkle additional breadcrumbs ..
Serve with a glass of Castilla Leon Ribera del Duero Red Wine and extra bread ..
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