Spanish Garlic Soup

Instructions

1. Sauté the garlic
   In a large, heavy-bottomed pot, heat the olive oil over medium-low heat. Add the sliced garlic and cook gently until golden but not browned, about 3-4 minutes. Stir frequently to prevent burning.
2. Add spices and bread
   Add the smoked paprika and saffron (if using) to the pot and stir for 30 seconds until fragrant. Add the bread cubes and toss to coat in the garlic oil. Let them toast slightly for about 2 minutes.
3. Prepare the broth
   Pour in the broth and add the sherry vinegar. Season with salt and pepper. Bring to a simmer and cook for about 10 minutes, allowing the bread to soften and thicken the soup.
4. Cook the eggs
   Make four small wells in the soup and crack an egg into each one. Cover the pot and simmer gently until the egg whites are set but the yolks are still runny, about 4-5 minutes.
5. Serve and garnish
   Ladle the soup into bowls, ensuring each serving gets an egg. Sprinkle with fresh parsley and serve immediately while hot. The egg yolk will enrich the soup when broken and stirred in.