Number of Servings: 3
2 tablespoons olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
4 garlic cloves, minced
1/2 teaspoon hot pimentón (Spanish smoked paprika)
4 cups chicken stock
3 poached eggs
Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.
Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
Poach the eggs.
Ladle some soup into a bowl and top with a poached egg.