From craving to table
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook, stirring frequently, until golden but not burnt, about 2 minutes.
- 2
If using, add the diced ham or chorizo and sauté for 2 minutes.
- 3
Stir in the smoked paprika and cook for 30 seconds until fragrant.
- 4
Add the bread cubes and toss to coat them in the oil and spices.
- 5
Pour in the broth, bring to a gentle simmer, and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the bread breaks down and the soup thickens slightly.
- 6
Crack each egg into a small bowl. Carefully slide the eggs one by one into the simmering soup, spacing them apart. Poach gently for 4-5 minutes, or until the whites are set but the yolks remain runny.
- 7
Ladle the soup into bowls, ensuring each serving has an egg. Garnish with chopped parsley if desired. Serve immediately.