Sopa de Ajo

Step by stepInstructions

1. Heat the olive oil in a deep skillet or pot over medium-low heat and cook the garlic gently until pale gold, about 3 minutes. Remove half the garlic and set aside.
2. Add the bread to the pan and toast in the oil, turning, until golden on both sides.
3. Stir in the paprika and cook 30 seconds until fragrant, then pour in the stock. Season with salt and pepper.
4. Bring to a simmer and cook 10 minutes, until the bread has softened and thickened the broth.
5. Crack an egg into each of four soup bowls and carefully ladle the hot soup over them, letting the heat poach the eggs.
6. Cover the bowls for 3 minutes, then top with the reserved garlic and a scatter of parsley. Serve piping hot.