Spanish Sopa De Ajo Garlic Soup Recipe

• 2 tablespoons olive oil, plus extra, to serve
• 5 garlic cloves, finely slices
• 3 teaspoons sweet paprika, plus extra, to serve
• 100 g thickly sliced thickly sliced jamon prosciutto or 100 g pancetta, cut into 1/2 cm cubes
• 3 tomatoes, peeled, seeded and finely chopped
• 200 g day-old vienna bread or 200 g sourdough bread or 6 slices vienna bread, crusts removed, cut into 1/2 cm cubes
• 1 12 liters hot chicken stock
• 4 eggs

1. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C.
2. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
3. | All herbs are fresh (unless specified) and cups are lightly packed.
4. | All vegetables are medium size and peeled, unless specified.
5. | All eggs are 55-60 g, unless specified.

olive oil, garlic, sweet paprika, jamon, tomatoes, bread, liters hot chicken stock, eggs

Taken from www.food.com/recipe/spanish-sopa-de-ajo-garlic-soup-recipe-505022 (may not work)