Garlic soup.

Elaboration:

1. Preparation of the garlic and bread:
   • Peel the garlic cloves and cut them into thin slices. Cut the slices of bread into small pieces or into thin slices if you prefer a more traditional presentation. If you decide to use Serrano ham, cut it into small pieces as well.
2. Cooking of the base:
   • In a large pan, heat a good splash of olive oil over medium heat. Add the garlic slices and sauté until they begin to brown. Be careful not to burn them, as this can make the soup taste bitter.
3. Add the bread and paprika:
   • Add the pieces of bread to the pan and fry for a few minutes until well soaked in the oil and lightly browned. Add the sweet paprika and mix quickly so that it does not burn.
4. Add the stock:
   • Pour the chicken stock or water into the pan and stir well so that all the ingredients are integrated. Add salt to taste and let the soup simmer over medium heat for about 15 minutes, stirring occasionally.
5. Add the eggs:
   • Crack the eggs one at a time and add them directly to the soup, allowing them to set in the hot broth for about 3-4 minutes. If you prefer, you can also lightly beat the eggs before adding them to create a more homogeneous texture in the soup.

Suggested presentation:

• Serve the garlic soup piping hot in a deep bowl. You can add some chopped parsley on top to give it a touch of freshness. Serve with a slice of crusty bread and a good glass of red wine to enhance the traditional flavours.