Sopa d'All

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.