Egg Yolk Soup
Origin: Castile, Spain
Source: Anonymous, 1921
Ingredients
- egg yolks
- jamón (cured ham)
- caldo (broth)
Instructions
- Beat the egg yolks and place them in an oven dish.
- Once they are firm, remove them and cut into small cubes.
- Bring the caldo (broth) to a boil, then add the egg yolk cubes along with small cubes of jamón (cured ham).