Ingredients
1/4 cup olive oil
1/2 pound stale bread
crust removed, cut into 1/2 inch cubes
8 garlic cloves, finely minced
1 tsp hot pimenton
kosher salt
8 cups chicken stock
6 poached eggs
Preparation
Heat the olive oil in a large saucepan over medium high heat. Ad the bread and cook, stirring, until golden brown, about 5 minutes. Add the garlic, pimenton, and a good pinch of salt. Cook for about 3 minutes, or until very fragrant. Add the stock and bring to a boil, then lower the eat and simmer for about 15 minutes, or until the bread is very soft. Taste and add salt if necessary. Ladle the soup into six bowls, put a poached eggs into each, and serve
