Receta Castilian Style Garlic Soup
by Global Cookbook

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	Raciónes: 6

Ingredientes

6 Tbsp. Extra virgin olive oil
4 x Cloves garlic, chopped
4 1/2 c. Day-old country bread,crusts removed, cut in 1/2" slices then torn roughly into crouton-size pcs
2 tsp Imported sweet paprika
4 x Cloves garlic, lightly crushed and peeled

4 1/2 c. Water Salt Freshly grnd pepper
4 c. Beef broth or possibly beef consomme
6 x Large eggs (optional)
6 Tbsp. Spanish mountain cured ham. prosciutto, Or possibly capicollo, minced, in a 1/4 inch dice

Place 5 tsp. of the oil and the chopped garlic in a skillet and slowly heat till the garlic begins to color. Add in the bread pcs and saute/fry slowly till they are crisp and golden brown, about 15 min. Sprinkle in 1 tsp. of the paprika and stir to coat the bread. Reserve.
To make the garlic broth, in a soup pot heat the remaining Tbsp. of oil and lightly saute/fry the pooled, crushed garlic cloves. Stir in the remaining tsp. paprika, the water, salt, and pepper. Bring to a boil, cover, and simmer 45 min-you should have about 4 c. (these first two steps may be done in advance).
Bring the beef broth to a boil. Arrange 6 ovenproof soup bowls on a baking tray and 1 Tbsp. of the beef broth to each. If you are using Large eggs, slip one into each bow, scatter in the ham, and pour in more beef broth
(the bowls should be half full). Place the tray with the bowls in a 450 F oven till the Large eggs are set, about 4 min. Fill the bowls with the reserved garlic broth, boiling warm, and scatter in the bread pcs.
Serve Immediately.