{"id":1493,"date":"2016-10-24T10:01:44","date_gmt":"2016-10-24T08:01:44","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1493"},"modified":"2016-10-24T10:01:44","modified_gmt":"2016-10-24T08:01:44","slug":"sopas-de-ajo","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1493","title":{"rendered":"Sopas de ajo con jam\u00f3n ib\u00e9rico"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamonlovers.es\/wp-content\/uploads\/2016\/10\/Sopa-de-ajo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8955 size-full\" src=\"http:\/\/www.jamonlovers.es\/wp-content\/uploads\/2016\/10\/Sopa-de-ajo.jpg\" alt=\"Sopas de Ajo, receta\" width=\"900\" height=\"675\" \/><\/a><\/p>\n<p>Si durante toda la vida, los agricultores y pastores de<strong> Castilla<\/strong> han tenido un plato que \u2013<strong>junto las gachas y las migas<\/strong>&#8211; ha reconfortado y alimentado sus cuerpos en los largos inviernos castellanos, esas han sido las <strong>sopas de ajo<\/strong>. Sencillas de hacer, en media hora escasa el paisano pod\u00eda tener sobre la mesa una <strong>sopa caliente<\/strong> que templara el interior de su cuerpo en medio del intenso, helador y cortante fr\u00edo de La Meseta.<\/p>\n<h4>Ingredientes:<\/h4>\n<p>\u00b7Seis ajos.<\/p>\n<p>\u00b7Seis rebanadas de pan duro.<\/p>\n<p>\u00b7Una cucharada de piment\u00f3n dulce.<\/p>\n<p>\u00b71 litro de caldo de carne.<\/p>\n<p>\u00b7Dos huevos.<\/p>\n<p>\u00b7Jam\u00f3n ib\u00e9rico.<\/p>\n<p>\u00b7Sal y aceite.<\/p>\n<h4>Elaboraci\u00f3n:<\/h4>\n<p>La receta comienza <strong>cortando los ajos en l\u00e1minas y fri\u00e9ndolos<\/strong>. Cuando estos comiencen a ponerse <strong>dorados<\/strong>, habr\u00e1 que a\u00f1adir el <strong>pan tostado<\/strong> que, previamente, habremos dorado en el <strong>horno<\/strong>. Se puede hacer con esta opci\u00f3n o con el <strong>pan sin hornear<\/strong> directamente.<\/p>\n<p>Hay que <strong>mezclar bien<\/strong>, de modo que el pan se impregne bien de aceite. Seguidamente, al <strong>a\u00f1adir el piment\u00f3n<\/strong> encima del pan, habr\u00e1 que tener <strong>cuidado para que no se queme<\/strong> (el piment\u00f3n).<\/p>\n<p>Lo siguiente ser\u00e1 <strong>a\u00f1adir el caldo<\/strong> y, en el momento en el que \u00e9ste est\u00e9 caliente \u2013sin que llegue a hervir-,\u00a0 se van echando los <strong>huevos<\/strong>. Hecho esto, hay que tomar la espumadera para dar vueltas al caldo e ir <strong>aplastando las yemas<\/strong>. El toque final consistir\u00e1 en a\u00f1adir peque\u00f1os taquitos o lonchas de <a href=\"http:\/\/www.jamonlovers.es\"><strong>jam\u00f3n ib\u00e9rico<\/strong><\/a>.<\/p>\n<p>Listo para entrar en calor, \u00a1Qu\u00e9 aproveche!.<\/p>\n<p>\u00bfTe has quedado con hambre? Consulta todas nuestras\u00a0<a title=\"Receta de Jam\u00f3n Ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\/category\/recetas-jamon\/\">recetas con jam\u00f3n ib\u00e9rico<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si durante toda la vida, los agricultores y pastores de Castilla han tenido un plato que \u2013junto las gachas y las migas&#8211; ha reconfortado y alimentado sus cuerpos en los largos inviernos castellanos, esas han sido las sopas de ajo. Sencillas de hacer, en media hora escasa el paisano pod\u00eda tener sobre la mesa una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[75,1851,1859,1861,2034,2035,2037],"class_list":["post-1493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-jamon","tag-ajo","tag-receta-jamon-iberico","tag-recetas-jamon-2","tag-recetas-jamon-iberico","tag-sopa","tag-sopa-de-ajo","tag-sopas-de-ajo"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sopas de ajo con jam\u00f3n ib\u00e9rico - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=1493\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sopas de ajo con jam\u00f3n ib\u00e9rico - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Si durante toda la vida, los agricultores y pastores de Castilla han tenido un plato que \u2013junto las gachas y las migas&#8211; ha reconfortado y alimentado sus cuerpos en los largos inviernos castellanos, esas han sido las sopas de ajo. 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