Castilian Garlic Soup (Sopa de Ajo)

Instructions

1. 1

   Slice garlic cloves thinly and tear or cut the stale bread into bite-sized pieces.

2. 2

   Heat olive oil in a deep pot over medium heat, fry sliced garlic until lightly golden and fragrant for 2 minutes without letting it brown.

3. 3

   Add stale bread pieces into the oil, stirring over medium heat for 3 minutes until bread absorbs oil and becomes light toasted.

4. 4

   Take the pot off heat briefly, sprinkle in smoked paprika, stirring quickly for 30 seconds so it coats bread without burning.

5. 5

   Return pot to stove, pour warm vegetable stock and salt, bring to boil over high heat, then lower to medium-low simmer for 10 minutes until bread softens into broth.

6. 6

   Crack eggs directly into simmering soup over low heat; stir egg whites gently or leave whole for 3 minutes until whites turn opaque and yolks are soft.

7. 7

   Turn off heat, allow soup to settle for 2 minutes, then ladle hot garlic soup into warm bowls and serve.