Castilian Garlic Soup with Egg and Bread Croutons

01Method

1. 1

   Warm the olive oil in a pan over medium heat, then add the sliced garlic and cook gently until fragrant, being careful not to brown it.

2. 2

   Stir in the diced ham and cubed bread, and cook the mixture for a few minutes until lightly toasted.

3. 3

   Add the smoked paprika and salt, then pour in the stock and bring to a simmer. Let it cook for about 10 minutes.

4. 4

   Gently crack each egg into the simmering broth one at a time and poach them without stirring for 2-3 minutes.

5. 5

   Carefully transfer each poached egg to the bottom of a soup bowl, ladle the hot broth over it, and garnish with fresh chopped parsley.