Castilian Garlic Soup
1/3 cup olive oil
3 ½ ounces of Spanish cured ham, (Subsitute cured ham like Virginia ham) cut into ¼” cubes
2-3 Slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
1 tbsp sweet paprika
3 cloves garlic, sliced
1 quart water
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Sauté for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt.Bring to a slow boil. Boil for 5-10 minutes.
To poach the eggs, carefully add eggs to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.