Ingredients

• Olive Oil (Extra virgin, 3-4 tbsp)
• Garlic (6-8 cloves, thinly sliced)
• Stale Bread (1 cup, rustic diced)
• Smoked Spanish Paprika (1 tsp, Pimentón de la Vera)
• Eggs (2 large)
• Chicken or Vegetable Broth (4 cups)
• Salt

Instructions

1. Heat olive oil in a pot over medium heat and sauté sliced garlic until golden.
2. Add bread and toast for 1-2 minutes until slightly brown.
3. Remove from heat, stir in the smoky paprika to avoid burning.
4. After adding the spice, immediately add the broth.
5. Let it cook for 5–10 minutes to allow the flavors to meld and the bread to soften.
6. Carefully crack the eggs into the soup. Leave them to poach for 3-4 minutes until set, then break them slightly with a spoon just before serving.
7. Season with salt to taste and serve hot.