Cartuja is a island on a river near Seville. There is a monastery there. Or cartuja can refer to a monastery. So I am not sure where this soup got its name… that it is common in cartuja, or that folks in monasteries can easily whip it up with ingredients they commonly have on hand? Or like lumpia shanghai, could it be our version of some other more authentic Spanish soup? I wouldn’t know. But a special surprise for us on our second evening in Bacolod was an aunt of Margarita Fores’ who came over to cook a few dishes with MF and her crew. This aunt had lived in Spain for several decades and hence I would like to think that THAT is the reason that this sopa de cartuja tasted so simple, yet so wonderful.
Some diced chorizo or other spanish sausages, shredded jamon serrano, chicken broth, shredded chicken breast meat, day old bread, a few chopped tomatoes and seasoning and simmer until flavors meld and volia! I’m sure there is olive oil in there and possibly onion and garlic as well. If you like, drop a whole raw egg (without the shell) into a bowl of piping hot soup and the egg will poach itself. Yum. Comfort food. A chicken soup or even ham broth with bits of pork goodness, chicken and bread and egg. A very nice way to start a meal after a FULL DAY OF EATING! :)