Since we already add garlic to everything, why not try a Spanish Garlic Soup. This soup was very filling and crisping the bread in the oven gave it firmness where it otherwise would have been soggy.
- 6c French Baguette (Cubed)
- 1tbsp Olive Oil
- 1/4c Olive Oil
- 6 cloves Garlic (Sliced Thinly)
- 2oz Ham (Diced)
- 1 1/2tsp Paprika
- 6c Water
- 2tbsp Chicken Boullion (Paste)
- 1/2tsp Cayenne Pepper
- 3 cranks Sea Salt
- 5 cranks Black Peppercorn
- 1/4c Parsley (Fresh/Chopped)
- 2-4 Eggs
Preheat oven to 350 degrees Fahrenheit. Cube the French Baguette, toss with Olive Oil, then spread on a large baking sheet. Bake for 15 minutes or until crispy.
In the meantime, boil the Water, add the Chicken Boullion, and set aside.
Once the bread is out of the oven, heat Olive Oil in a Dutch Oven until shimmering. Add the Garlic and cook for 2 minutes or until golden, add the Ham and cook for 1 minutes, then the Paprika for another minute. Pour the bread into the oil mixture and toss to coat.
Pour the chicken broth into the oil and bread, along with the Cayenne Pepper, Sea Salt, and Black Peppercorn, then bring to a boil. Lower heat to medium and stir in the Parsley.
Make depressions into the bread for as many eggs as you are cooking. Crack Eggs into cups and pour one into each depression. Cover the Dutch Oven with a lid and let the eggs cook until the egg whites are firm but the yolk is still runny, about 3 minutes.
Serve in a bowl topping each with an egg.