Sopa De Ajo (Bread Soup With Garlic)

• 1/4 cups Olive Oil
• 1 head Garlic, Skin Removed, Thinly Sliced
• 1 Tablespoon Smoked Paprika
• 1/2 loaves Day Old French Or Country Bread, Torn Into 1 Inch Pieces, Lightly Toasted
• 1/2 cups Pinot Grigio Or Some Version Of Dry White Wine
• 4 cups Chicken Stock
• 2 whole Eggs, Beaten
• 1 teaspoon Salt (or More To Taste)
• 1/4 teaspoons Cracked Black Pepper, To Taste

1. Start by heating a soup pot on medium heat. Add oil, then add garlic and cook for a couple of minutes. After a couple of minutes, add Spanish paprika and stir. Add bread and stir again. Keep stirring the bread until it begins to get a little bit of crust on the bread. The day-old bread should already be a bit hard but trying to get a little color on it works.
2. After a few minutes of cooking that bread, add wine and stir. Cook for a few minutes to get rid of some of the alcohol, then add stock. Bring stock to a boil, then drizzle in beaten eggs, stirring along the way. Cook for a few more minutes, then season with salt, and a few cracks of black pepper. Taste and season with more salt and pepper should you desire.
3. Ladle into a soup bowl, and dig in.

ubc, garlic, paprika, country bread, version, chicken, eggs, salt, ubc

Taken from tastykitchen.com/recipes/soups/sopa-de-ajo-bread-soup-with-garlic/ (may not work)