Castilian Garlic Soup with Paprika and Poached Eggs

What you need

• 60 ml (4 tbsp) olive oil, extra virgin
• 8 cloves garlic, thinly sliced
• 200 g (7 oz) stale country bread, sliced thin, crusts left on
• 2 tsp smoked paprika, sweet, pimentón de la Vera
• 1 l (4 cups) chicken broth, hot, or ham stock
• 4 eggs
• 1 tsp salt, to taste

Method

Restated from the original video

1. 1

   Tear the bread into rough pieces about 3 cm (1 1/4 in) wide.

2. 2

   Warm the olive oil in a heavy pot over medium-low heat. Add the garlic and cook until pale gold and fragrant, 1-2 min. Do not let it go dark brown, it turns bitter.

3. 3

   Add the bread and toss in the oil until golden and crisp at the edges, 3-4 min.

4. 4

   Take the pot off the heat and stir in the paprika for a few seconds.

5. 5

   Pour in the hot broth, add the salt and bring to a boil.

6. 6

   Reduce the heat and simmer, stirring and breaking up the bread, until it has dissolved into a thick, soupy porridge, 15 min.

7. 7

   Make four hollows in the soup and crack an egg into each. Cover and cook on low heat until the whites are set and the yolks are still soft, 3-4 min.

8. 8

   The eggs stay runny, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

9. 9

   Ladle into warm bowls, one egg per serving, and eat at once.

Imported from cookthestory.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.