Recipe of the Month – Caldo de Huevo
By Simone Riddle
For a hangover, people in Guatemala will typically suggest two remedies: hair of the dog or the famous ‘caldo de huevo’; the best chapin remedy para quitarte la goma, (o rather to get rid of that hangover)!
So if you drank one too many IPA cervezas last night in Pool and Beer, or took advantage of the dos por uno offers in Paisaje Enriquez, then this morning-after remedy is just for you. Saturdays are the typical day here in Guatemala to eat sopa de huevo, ya sea con o sin goma (whether with or without a hangover).
I was taught to make this soup with a packet of Maggi’s “sopa criolla con caracolitos” but that is a little too much trampa (cheating) for me. For those of you that wouldn’t dream of eating packet soups or you’re trying to impress your yoga house friends, here are the instructions to make it from scratch.
Ingredients (serves 3-4 people):
- 5 cups of chicken stock (ideally homemade but a cube will suffice if you are short on time or pans)
- 50g of the small pasta shapes ‘conchitas’. The tiny pasta shells are the best but any dried pasta type will do
- One onion finely chopped
- 2 tablespoons of chopped cilantro
- Half a jalepeño chilli -green or red- finely chopped (assuming you like it hot or want to sweat out your hangover)
- 1-2 eggs per person, depending on your appetite.
1. Heat up the chicken stock (or vegetable stock if preferred)
2. When at boiling point add the pasta, the chopped onion, chilli if you’re using it, and one tablespoon of the chopped cilantro. Cook for about 5 minutes or until the pasta is just about soft
3. Using a whisk or if you don’t have one a spoon, start moving the whisk in a circle in the pan of water to create a ‘whirlpool’ in which you carefully break in the eggs. This helps to keep the eggs holding together in the soup and the yolk from breaking
4. Cook over a low heat simmering for another 3-4 minutes to cook the eggs through
5. Turn the heat off and let it stand a couple of minutes to cool slightly
6. Using a ladle, spoon the soup into bowls, serving 1-2 eggs per person depending how hungry they are (or how bad their hangover is)
7. Sprinkle the remaining cilantro on top of the soup and serve with hot tortillas; avocado if you wish, and a little lime
8. Feel the hangover instantly begin to ease, sit back and once recovered it’s time to head over to ’El Cuartito’ for a Bloody Mary. Hangover cured!
Dedicated to the Asociacion de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan cookery classes, email AMA@highlandsupportproject.org for more information about cooking classes and other cultural activities available.
My food blog online can be found at: http://recetasguatemaltecasymas.blogspot.com/