• 4 cups milk
• 4 cups basic broth
• 4 calados (toasted bread rounds), broken into pieces
• 3 almojábanas, sliced (stale, if possible)
• 8 thin slices white cheese
• 1 pound (500 g) yellow onions, peeled and finely chopped
• 4 garlic cloves, chopped
• ¼ pound (125 g) butter
• 2 tablespoons chopped cilantro
• 8 tablespoons heavy cream
• 8 raw eggs
• Salt and pepper to taste

For the basic broth

• 16 cups water
• 1½ pounds (750 g) porous bones, preferably hip bones
• 1 pound (500 g) beef, cut into pieces
• 4 green onion stalks (cebolla larga)
• 1 small bunch of thyme, oregano, and bay leaf
• Salt, pepper, and cumin to taste
• Optional: 2 pounds (1 kg) beef ribs, chopped, instead of the bones and the meat