Ingredients

• 1 baguette

• 6 tablespoons extra virgin olive oil, divided

• 12 cloves garlic, finely chopped

• 1 tablespoon smoked paprika

• 6 cups chicken or vegetable stock

• 2 tablespoons sherry vinegar

• 1 teaspoon salt

• 3 large eggs, beaten

Preparation

1. Slice the baguette in very thin slices.

2. Heat 4 tablespoons oil in a large pot over medium-high heat. Add bread pieces and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, about 2 minutes. Remove bread and set aside. Wipe pot clean.

3. Add garlic and 2 remaining tablespoons of oil to pot. Cook over medium-high heat, stirring constantly, until garlic is golden brown, about 30 seconds to 1 minute. Stir in paprika. Add stock, vinegar and salt and bring to a boil.

4. Add bread to pot. Reduce heat to medium-low and maintain a simmer. Cover and cook, stirring occasionally to break up bread, about 20 minutes. Taste and add more salt, if needed.

5. When ready to serve, bring soup to a simmer over medium-high heat. Stirring constantly, slowly pour the beaten eggs into hot soup. The eggs will cook after a minute or two of stirring. Serve hot.

Serving Suggestion
For a heartier soup, add some chopped ham when sautéing the garlic.