Sopa de ajo is perfect for those winter nights when you need a little something to warm you up. It's also my favorite soup to have when I have a cold (take that, chicken noodle). It's incredibly simple to make, and delicious!
6 tablespoons Spanish extra virgin olive oil
12 garlic cloves
3 thick slices of day old bread (white, baguette, ciabatta) (about 2 cups)
1 teaspoon pimenton (Spanish smoked sweet paprika)
4 cups chicken stock
1/2 teaspoon white pepper
Use garlic press to crush cloves. Heat up the olive oil in large saucepan over medium heat. Add garlic, stirring frequently for 2-3 minutes, until garlic is soft. Add bread, paprika and pepper. Cook about 5 minutes. Add chicken stock and bring to a boil. Immediately turn the heat down so that the soup is simmering, but no longer boiling. Cook about 15-20 minutes, stirring occasionally.
Ladle soup into bowls. Crack egg over each bowl, the heat from the soup will cook the egg (not a whole lot-it's more like lightly poached). You can also add poached eggs, this will ensure your egg is done the way you like!
You can pulverize the bread if you prefer a more uniform texture.