
What You’ll Need
- 1/3 cup oil (olive)
- 3 cloves garlic (sliced)
- 3 1/2 ounces ham (Spanish cured or other cured ham, cut into 1/4-inch cubes
- 2 to 3 slices bread (day-old French-style bread, cut into 4×2 1/2×1-inch pieces
- 1 tablespoon paprika (sweet)
- 1 quart water
- Salt to taste
- 6 large eggs
How to Make It
- Heat the oil in a heavy frying pan.
- Add not-too-thinly sliced garlic.
- Before the garlic turns brown, add the cubed ham and the slices of bread.
- Sauté for a few minutes on medium heat.
- Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5 to 10 minutes.
- To poach the eggs, carefully break them into the soup one at a time.
- Scoop out poached eggs one at a time into soup bowls and then slowly ladle the soup into each bowl.
