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

  1. Heat the oil in a heavy frying pan.
  2. Add not-too-thinly sliced garlic.
  3. Before the garlic turns brown, add the cubed ham and the slices of bread.
  4. Sauté for a few minutes on medium heat.
  5. Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5 to 10 minutes.
  6. To poach the eggs, carefully break them into the soup one at a time.
  7. Scoop out poached eggs one at a time into soup bowls and then slowly ladle the soup into each bowl.