Shepherd Soup (Sopa de Pastor )
Four servings: 4 cups of beef stock; 6 slices of dried-out
baguette bread; 4 eggs; 1 roasted red pepper; 1 onion; 2
garlic cloves; 2-3 tbsp of finely chopped parsley; 2 slices
of Serrano ham, chopped into small dice; salt to taste;
olive oil to sauté
Preparation: Chop the pepper, the garlic and the onion
into slices . Sauté the garlic and the bread in a frying pan
with some olive oil and remove before both elements
burn. Fry the onion and the red pepper in the same oil,
and return the bread and the garlic to the same pan. Add
the beef broth to the preparation and bring to a boil. Crack
the eggs into a bowl (so no piece of egg shell will get into
the soup), and add them to the soup. Serve the soup
straightaway once the eggs are set. Sprinkle some finely
chopped parsley (to taste) on each soup dish.

This recipe is indeed another savory dish that can give delight to those who, like me, are fond of soups. There is something curious as to this sort of recipes (Shepherd soup, or
Garlic Soup), and I'm referring to the fact that today we have to reserve some bread to let it dry out and then use it for preparing the soup, but in some old times dried-out
bread was used to prepare these recipes as a cost saving measure before the leftover bread became stale and moldy. The type bread to use is preferably the baguette type.
although in those old days I mentioned before the bread used in Spain was that known as "pan de hogaza".