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 cured ham, chopped into small dice; ; salt to taste; olive oil
to sauté
Preparation: Chop the pepper, the garlic and the onion into slices . Sautee 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 (to avoid any piece of eggshell into
the soup) and add them to the soup. Serve the soup straightaway once the
eggs are set. Sprinkle some finely chopped parsley on each soup dish.
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Spanish Paella Recipe (Paella) (84)

85