Sopa d'All

Heat the olive oil in a pot over medium-low heat. Add the sliced garlic and cook very gently for 3-4 minutes until it turns a light golden color and becomes fragrant. Do not let it brown or it will become bitter.

Add the paprika and stir for 15 seconds, then immediately pour in the broth to stop the paprika from burning. Add the bay leaf and bring the broth to a gentle simmer.

Add the torn bread pieces to the simmering broth and stir to submerge them. Cook for 5 minutes until the bread begins to break down and thicken the soup slightly. The bread should soften but not completely dissolve.

Season the soup with salt and pepper. Create 4 small wells in the simmering soup with the back of a spoon. Crack an egg into each well, being careful not to break the yolks.

Cover the pot and cook on low heat for 4-5 minutes until the egg whites are set but the yolks remain runny. The eggs poach gently in the hot broth, cooking from the surrounding heat.

Remove the bay leaf. Ladle the soup carefully into deep bowls, making sure each serving gets one poached egg along with plenty of bread-thickened broth and garlic slices.

Garnish each bowl with fresh parsley and a drizzle of olive oil. Serve immediately while the eggs are still runny, so diners can break the yolk and let it enrich the broth as they eat.