- 4tbsp extra virgin olive oil
- 6cloves of garlic, peeled
- 6cups cubed French bread
- 1/4tsp sweet Pimentón de La Vera smoked paprika, or to taste
- 6cups chicken broth, preferably homemade (if commercial, season with pepper, onions, bay leaf and thyme)
- 3tbsp dry (fino) sherry
- salt to taste
- 1/4cup minced parsley
Heat the chicken stock in a pot.
In a skillet, sauté the garlic cloves on low heat, stirring until they are golden. Sauté the bread in the remaining oil until they are browned and crusty.
Lightly crush the garlic cloves with a fork, then add to the broth. Add bread, paprika, sherry and salt to taste.
Heat the broth to a boil, then reduce to medium.
Crack each egg into a small bowl. Carefully pour each egg so it rests in the soup, careful not to break the yolk. Cover the pot and poach the eggs until the whites are firm, but yolks are not hard, about two minutes. Serve in bowls with an egg in each and garnish with parsley.