Sopa Castellana
Garlic soup with bread and poached egg, seasoned with paprika.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Sopa Castellana, also known as Castilian garlic soup, hails from the Castile-La Mancha region of Spain. Its origins lie in humble peasant cuisine, designed to utilize readily available, inexpensive ingredients and provide a nourishing meal, particularly during harsh winters. The dish reflects the historical resourcefulness of the region's inhabitants and the importance of garlic and bread in their diet.
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Sopa Castellana is deeply ingrained in Spanish culinary culture, representing the resourcefulness and practicality of traditional rural cuisine. It's more than just a soup; it's a symbol of home, family, and the ability to create a satisfying meal from simple ingredients.
Traditional Comfort Food
Sopa Castellana is considered a quintessential comfort food in Spain, often enjoyed during colder months and times of illness. Its simplicity and warmth evoke feelings of nostalgia and home.
Regional Variations
While the core ingredients remain consistent, variations exist across different regions of Spain. Some may include different types of ham or chorizo, vegetables, or spices, reflecting local preferences and available ingredients.
Easter Tradition
In some parts of Spain, Sopa Castellana is traditionally served during Easter celebrations, symbolizing the end of Lent and the return to richer foods.
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The dominant flavors of Sopa Castellana are garlic, paprika, and the savoriness of ham or chorizo. The bread adds body and a comforting texture, while the egg enriches the broth.
The broth begins with frying garlic in olive oil until fragrant and golden. Smoked paprika (pimentón) is crucial, providing both color and a distinctive smoky flavor. Day-old bread, often stale, is added to thicken the soup and soak up the flavors. Ham or chorizo, if included, contributes saltiness and umami. A poached or fried egg is often added just before serving, adding richness and a protein element to the otherwise simple soup. Some variations include sherry vinegar or white wine for added acidity.
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Garlic Browning
Be careful not to burn the garlic when frying it. Burnt garlic will impart a bitter flavor to the soup. Aim for a golden brown color and fragrant aroma.
Paprika Quality
Use high-quality smoked paprika (pimentón de la Vera) for the best flavor. Sweet, bittersweet, or hot paprika can be used depending on your preference.
Bread Choice
Day-old or stale bread is ideal, as it will absorb the broth without disintegrating completely. A rustic, crusty bread works best.
Egg Preparation
Poach the egg carefully to ensure a runny yolk, which will enrich the soup when broken into it. Alternatively, a fried egg can be used.
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