This recipe by Chef Dani Carnero is inspired by a garlic and bread soup from Malaga called maimones, and involves soaking stale bread in a rich, meaty broth.
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  1. Step 1

    Mix all the ingredients together apart from the bread and courgette and cook in a large, covered pot on the stove on a low heat (or over the embers of a fire) for as long as you can. At the restaurant it is cooked for a minimum of 24 hours
  2. Step 2

    Strain the broth through a fine sieve, and then season with salt. Soak the bread in some of the strained, seasoned broth
  3. Step 3

    Place the bread on a plate and place the diced courgette around the bread. Pour over the remaining broth just before serving