Castilian soup, recipe from Los Tragaldabas

"This type of soup was a very common lunch in ancient times in many places in Spain. In the middle of the morning, garlic soups were eaten to gain strength, one or two eggs were added inside, which were cooked with the heat of soup. In certain places in Spain it is one of the typical dishes of Lent. It is a dish appropriate to religious customs, as it does not include meat, and its texture and composition is very reminiscent of the aesthetics and sobriety of these dates. After "A night of partying is perfect as a restorative, you know what I'm talking about right."

Here you can see the rest of Raquel's recipe: Los Tragaldabas . Made with the Monix Mineral pan .