Red Garlic Soup

• 2 pounds chicken bones
• 1 onion, quartered
• 1 head garlic plus 6 cloves, minced and 3 cloves, halved
• 1/4 cup plus 3 tablespoons olive oil
• 1/4 pound cured Spanish ham, or prosciutto, diced
• 1 tomato, seeded and diced
• 2 teaspoons sweet paprika
• 6 very thin slices country bread
• 8 cumin seeds
• 8 saffron threads
• 6 eggs (optional)

1. Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot.
2. Add enough water to cover, about 1 gallon, and bring to a boil.
3. Skim and discard foam that rises to the top.
4. Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top.
5. If liquid is evaporating too rapidly, add a cup or two of water.
6. Strain by lifting liquid out with a ladle.
7. Discard the onion and garlic, and set aside to cool.
8. Reserve 2 quarts for the soup, and save the extra for another use.
9. (It will keep in the refrigerator up to 5 days).
10. Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden.
11. Add the cured ham, and saute for a minute.
12. Add the tomato and paprika, and saute briefly, then add the reserved chicken stock.
13. Bring to a boil, reduce heat and simmer for 30 minutes.Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil.
14. With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron.
15. Stir paste into the simmering soup, and add the bread, breaking it up a bit.
16. If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft.
17. Serve soup immediately, ladling it into warm earthenware bowls.

chicken, onion, garlic, olive oil, cured spanish, tomato, sweet paprika, country bread, cumin, threads, eggs

Taken from www.foodnetwork.com/recipes/red-garlic-soup-recipe.html (may not work)