Sopa De Ajo - Castilian Garlic Soup

• 1/3 cup olive oil
• 3 1/2 ounces of cured Spanish ham (Subsitute cured ham like Virginia ham)
• 2 -3 slices day-old French bread, medium size - 4 x 2-1/2 x 1-inch
• 1 tablespoon sweet paprika
• 3 garlic cloves, sliced
• 6 eggs
• 1 quart water
• salt (to taste)

1. Heat the oil in a heavy frying pan.
2. Add not-too-thinly sliced garlic.
3. Before the garlic turns brown, add the cubed ham and the slices of bread.
4. Saute for a few minutes on medium heat.
5. Add the sweet paprika, followed by the water and salt.
6. Bring to a slow boil.
7. Boil for 5-10 minutes.
8. To poach the eggs, carefully add eggs to the soup one at a time.
9. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

olive oil, cured spanish, bread, sweet paprika, garlic, eggs, water, salt

Taken from www.food.com/recipe/sopa-de-ajo-castilian-garlic-soup-229286 (may not work)