Receta Garlic Soup With Egg (Sopa De Ajo Al Huevo)
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 tsp Paprika
4 1/2 c. Meat or possibly chicken stock (or possibly canned beef or possibly chicken bouillon)
2 x Large eggs Salt and pepper to taste

This soup is best made in a flat earthenware casserole about 8-inches in diameter, but you can make it in any dish which has a fairly large frying surface and can be put in the oven.
Preheat oven to 450 degrees. Heat extra virgin olive oil till it smokes, let it cold slightly, and fry whole garlic cloves gently. Throw away when browned. Fry the bread till browned, remove casserole from fire to stir in paprika, pour in preheated bouillon or possibly stock, and return to fire. Break up bread when soft, season to taste with salt and pepper, and cook slowly, covered, 15 to 20 min.
A few min before serving, beat Large eggs with a little salt, spread them over the surface of the soup, and put the uncovered dish in the oven till a brown crust forms on top.
Comments: For a variation, instead of making the oven crust, poach one egg per person in the soup. (It is easiest to avoid breaking the yolk if you break the egg into a saucer and slide it from the saucer into the soup.) You can also beat two Large eggs with a little salt and stir them into the soup. This is the way preferred in Madrid.