Sopa de Ajo Recipe

• 60 g stale bread
• 2 TBS olive oil (preferably Spanish)
• 2-3 cloves garlic, diced
• 1/4 tsp Pimenton de Vera, picante
• 1/2 tsp Pimenton de Vera, agridulce
• 1/2 tsp Pimenton de Vera, agridulce
• 250 ml meat stock
• 1 egg

1. Slice the bread and cut off the crusts.
2. Cut into 1/4-inch cubes.
3. Peel the garlic and cut into 1/8-inch dice.
4. Do not used crush garlic or the flavor profiles will not work.
5. Heat the olive oil in a 9-inch earthenware cazuela and fry the bread cubes until lightly golden.
6. Add the garlic and continue stirring and frying for about 30 seconds.
7. Add the Pimenton de Vera (a smoked paprika from Spain for which there really is no substitute.
8. Available from www.tienda.com.)
9. Continue stirring for another 30 seconds.
10. Pour in the meat stock (I use Perfect Addition frozen veal stock, available at Gelsons Markets in my area), cover, and simmer for about 15 minutes.
11. Transfer to a 6-inch diameter earthenware cazuelita, dump a whole egg into the middle, and heat in a 375F oven until the egg is just set.

bread, olive oil, garlic, picante, agridulce, agridulce, stock, egg

Taken from cookeatshare.com/recipes/sopa-de-ajo-9679 (may not work)