Sopa de Ajo (Smoky Castilian Garlic Soup with Poached Egg)

Ingredients

• 150 g day-old crusty bread
• 8 clove garlic cloves
• 4 tbsp olive oil
• 2 tsp smoked paprika
• 1000 ml chicken stock
• 4 large eggs
• 60 g serrano ham, thinly sliced
• 0.5 tsp sea salt

Method

1. 1

   Tear the bread into rough chunks. Thinly slice the garlic. Heat the olive oil in a large, deep saucepan over medium heat and fry the garlic for 2–3 minutes until golden.

2. 2

   Add the bread chunks and fry for 3 minutes, stirring, until toasted and well coated in the garlicky oil. Add the smoked paprika and stir for 30 seconds.

3. 3

   Pour in the chicken stock, bring to the boil, then reduce heat and simmer for 10 minutes. Use a wooden spoon to break up the bread a little — the soup should be thick and rustic.

4. 4

   Make 4 wells in the surface of the soup. Crack an egg into each well, cover the pan, and poach gently for 3–4 minutes until the whites are set but yolks are still runny.

5. 5

   Ladle into deep bowls, ensuring each serving gets an egg. Top with a few torn strips of serrano ham and a drizzle of olive oil.