Sopa de Ajo (Spanish Garlic Soup)

Ingredients

• 3 garlic cloves
• 3 oz country-style bread or baguette (around 2 cups of diced bread)
• 2 Tbsp olive oil
• 1 tsp paprika*
• 3 c stock (chicken or vegetable)
• 1-2 Tbsp fino sherry (or dry white wine)
• Salt, to taste
• 2 eggs
• 1/2 Tbsp chopped parsley, to garnish

Instructions

1. 1

   Peel and slice the garlic and cut the...: Peel and slice the garlic and cut the bread into a relatively small dice.

2. 2

   Warm the oil over a medium heat in...: Warm the oil over a medium heat in a pan large enough to hold the soup. Add the garlic and soften for a minute.

3. 3

   Add the bread cubes, toss in the oil...: Add the bread cubes, toss in the oil and cook for a couple minutes so they gently brown. Keep a close eye on the garlic so that it doesn't brown too much - if it gets a little brown, remove it from the pan until the bread has browned a little.

4. 4

   Once the bread is gently brown, add back...: Once the bread is gently brown, add back the garlic if removed, and add the paprika. Stir to mix. Add the stock and sherry, plus a little salt to taste. Bring the soup to a gentle simmer.

5. 5

   Crack the eggs into the soup, cover the...: Crack the eggs into the soup, cover the pan and leave around 2 minutes so the eggs lightly poach - you want the whites just cooked but the yolk still soft. If needed, spoon a little of the hot stock over the egg to help cook the top.

6. 6

   Serve the soup with the egg in the...: Serve the soup with the egg in the middle of the bowl, with the bread and broth around it, and sprinkle with parsley.