Sopa De Ajo Castellana (Castilian Garlic Soup)

• Soup:
• 1 1/2 teaspoons extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 1/2 ounces Spanish serrano ham or prosciutto, diced
• 1 teaspoon Spanish smoked paprika or sweet paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crumbled saffron threads
• 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
• Croutons:
• 1 1/2 teaspoons extra-virgin olive oil
• 1 garlic clove, crushed
• 3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
• 1/2 teaspoon Spanish smoked paprika or sweet paprika
• Remaining ingredient:
• 4 large eggs

1. To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; saute 1 minute. Add ham and 1 teaspoon paprika; saute 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
2. Preheat oven to 350u0b0.
3. To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350u0b0 for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
4. Increase oven temperature to 450u0b0.
5. Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450u0b0 for 15 minutes or until the eggs are set. Top each serving with croutons.

extravirgin olive oil, garlic, serrano ham, spanish smoked paprika, ground cumin, freshly ground black pepper, crumbled saffron threads, chicken broth, croutons, extravirgin olive oil, garlic, country bread, spanish smoked paprika, remaining ingredient, eggs

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