Peel the garlic and finely chop two cloves. Clean and wash the spring onions and cut them into rings. Wash parsley, shake dry and chop the leaves coarsely. Wash, drain and clean the okra.
Clean callalou or spinach and wash thoroughly several times. Heat the oil in a large pot. Sauté spring onions and garlic in it. Add the okra and curry and braise briefly. Add Callalou or spinach dripping wet.
Pour in broth and coconut milk, bring to the boil, cover and simmer over medium heat for 15 to 20 minutes. In the meantime cut ham into fine cubes. Cut two garlic cloves into thin slices. Heat butter in a pan and fry the garlic slices in it until golden brown.
Add ham and remove from heat. Puree the vegetables and season the finished soup with salt, pepper and nutmeg. Arrange the soup in bowls or deep plates and spread the ham and garlic on top.