Holy Week Comfort a Classic Spanish Garlic and Paprika Soup Sopa de Ajo

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over a medium heat. Add the sliced garlic and cook gently for 2-3 minutes until fragrant and lightly golden, being careful not to let it burn.

Add the torn bread to the pot, stirring to coat it in the garlicky oil. Cook for 3-5 minutes, stirring often, until the bread is lightly toasted.

Remove the pot from the heat and stir in the smoked paprika. Immediately pour in the broth, return to the heat, and bring to a simmer. Season with salt and pepper, then reduce the heat and let it bubble gently for 10-15 minutes until the bread has softened and thickened the soup.

Gently crack the eggs directly into the simmering soup, spacing them apart. Let them poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Carefully ladle the soup into four bowls, ensuring each gets an egg, and garnish with fresh parsley before serving immediately.