Sopa de Ajo

🔥 Prep

• Slice the 200 g bread into 1‑cm thick cubes.
• Peel and thinly slice the 6 garlic cloves.
• Dice the 50 g ham into small pieces.
• Crack the 2 eggs into a bowl and beat them lightly.
• Measure out 1 tsp paprika and have it ready.
• Measure 1 liter of water and set aside.

🔥 Cook

• 1. In a large pot, heat 2 tbsp olive oil over medium heat and add the sliced garlic; sauté for 2 minutes until fragrant but not browned.
• 2. Stir in the 1 tsp paprika and cook for 30 seconds to release its aroma.
• 3. Pour in the 1 liter water, bring to a boil over high heat, then reduce to a simmer.
• 4. Add the bread cubes and simmer for 5 minutes, stirring occasionally, until the bread begins to soften and thicken the broth.
• 5. Add the diced ham and continue to simmer for another 3 minutes.
• 6. Lower the heat to low and temper the beaten eggs: slowly ladle about 120 ml of the hot broth into the eggs while whisking constantly, then pour the egg mixture back into the pot, stirring continuously to create silky ribbons; cook for 1 minute without boiling.
• 7. Adjust seasoning with salt if needed, and let the soup sit for 2 minutes to allow flavors to meld.

🔥 Serve

• Ladle the hot soup into deep bowls and drizzle with a little extra‑virgin olive oil.
• Garnish with freshly chopped parsley or a sprinkle of smoked paprika for color.
• Serve with crusty bread on the side for dipping.