Spanish Garlic Soup with Eggs

Step 1

Heat the 1/4 cup olive oil in a large pot over medium. Add the 8 garlic cloves and cook, stirring, until golden and fragrant, about 3 minutes.

Step 2

Add the 4 slices bread (torn into chunks) and cook, stirring, until lightly toasted, about 2 minutes.

Step 3

Stir in the 1 teaspoon smoked paprika and cook for 30 seconds until aromatic.

Step 4

Pour in the 4 cups chicken broth, add the 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until bread softens, about 10 minutes.

Step 5

Using an immersion blender, puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)

Step 6

Crack the 4 eggs into the simmering soup, spacing them apart. Cover and cook until whites are set but yolks are still runny, about 4-5 minutes.

Step 7

Ladle soup into bowls, placing one egg in each. Drizzle with extra olive oil and sprinkle with fresh herbs if desired.