Sopa de Ajo

Ingredients

Olive oil

3 tablespoons

Garlic

8 cloves, minced

Smoked paprika

1 teaspoon

Crusty bread

4 slices, torn into pieces

Chicken broth

4 cups

Eggs

4 large

Salt

to taste

Freshly ground black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the minced garlic and sauté until golden and fragrant, about 1 minute, being careful not to let it burn.
3. Stir in the smoked paprika and cook for an additional 30 seconds to release its flavor.
4. Add the torn pieces of crusty bread to the pot, stirring to coat them in the oil and garlic mixture. Cook until the bread is lightly browned, about 2 minutes.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes to allow the flavors to meld.
7. Crack the eggs into the soup, cover the pot, and cook until the eggs are poached to your liking, about 4 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley for a vibrant finish.