Egg Yolk Soup
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- some 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).