Preheat oven to 200 degrees. Chop shallot, garlic, 6 to 8 sage leaves (or plucked thyme leaves) and a finger-length piece of thinly cut lemon peel. Mix everything together.
Rub quails with salt and pepper, fill with spice mixture. Tie thighs together with spaghetti.
Squeeze lemon. Peel tomatoes and dice finely. Cut ham slices diagonally in half.
Heat oil in a roasting pan. Brown quails all around. Place 1 sage leaf or 1 thyme sprig on each quail breast and cover with a halved slice of ham. Evenly distribute diced tomatoes around quails, heat clear soup and add juice of one lemon.
Steam quails with lid closed in oven on middle rack for 25 min. Remove lid, let quails brown for another 10 min.
Serve on heated plates with tomatoes and stew.
Our tip: Use a deliciously spicy bacon for a delicious touch!