One of the most traditional dishes of the region is Sopa de Ajo or Castilian Garlic Soup. It originated as a peasant dish by shepherds; garlic and leftover bread were used to make a hot meal on cold nights. Eggs were sometimes added to the soup. It is also said to be a known hangover cure in Castile and León.

Directions for Preparing Castilian Garlic Soup

1. Heat the olive oil in a large soup pot and gently sauté the cloves of garlic for about four (0:04) minutes until golden brown.
2. Remove the garlic from the pot and set it aside.
3. Take the pot off the heat and add the sweet paprika and cayenne to flavor the oil.
4. Stir in the chicken stock and sherry, then return the pot to the stove.
5. Add the saffron threads and cumin.
6. Use a fork to crush the previously sautéed cloves of garlic, then add it to the soup.
7. Season the soup with adequate salt.
8. Place the lid on the pot and let it simmer for about fifteen (0:15) minutes.
9. While the soup simmers, toast the slices of bread on both sides, then set them aside.
10. Break the eggs one at a time in the soup, and poach each egg for about two (0:02) minutes until the white firm and seals the yolk inside.
11. Ladle the soup into serving bowls, then add a poached egg into each bowl.
12. Place a slice of toasted bread over the egg and sprinkle grated cheese over the top.
13. Place the bowls of soup, eggs, and bread onto a tray, then put the tray into a hot oven.
14. Broil until the cheese melts, then remove from the oven.
15. Serve hot.

In Castile and León, more than 60% of all of Spain’s heritage sites are found (architectural, artistic, cultural, etc.).[6] All of which translates into 8 World Heritage sites, almost 1800 classified cultural heritage assets, 112 historic sites, 400 museums, more than 500 castles, of which 16 are considered of high historical value, 12 cathedrals, 1 on the cathedral, and the largest concentration of Romanesque art in the world.

National Dish of Ghana