Sopa Castellana (Castilian Garlic and Bread Soup with Paprika)

• 60 ml Extra virgin olive oil
• 10 cloves Garlic
• 2 tbsp Sweet paprika
• 1.2 liters Chicken stock, hot
• 2 pieces Bay leaves
• 250 g Crusty white bread, preferably day-old
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 Egg

1. Slice the garlic thinly. Tear the crusty white bread into rough bite-size pieces.
2. Warm the extra virgin olive oil in a large pot over medium-low heat. Add the garlic and cook for 2 to 4 minutes, stirring, until pale golden and fragrant (do not let it brown).
3. Take the pot off the heat and stir in the sweet paprika for 20 to 30 seconds so it blooms without burning. Pour in a splash of the chicken stock to stop the paprika catching, then add the remaining stock and the bay leaves.
4. Bring to a gentle simmer, then add the bread. Simmer for 15 minutes, stirring occasionally, until the bread has softened and the soup looks lightly thickened.
5. Season with the fine sea salt and black pepper. Taste and adjust seasoning, keeping the soup at a gentle simmer.
6. Crack in the eggs, spacing them around the pot. Poach for 3 to 5 minutes until the whites are set and the yolks are still soft, or cook a little longer if you prefer firmer yolks.
7. Ladle into bowls, making sure each bowl gets an egg. Serve straight away while the eggs are still runny.

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