Chef John's Spanish Garlic Soup (Sopa de Ajo)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. (Prep time: 5 minutes)

Recipe View Spread French bread cubes onto the prepared baking sheet and drizzle with 1 tablespoon olive oil; gently toss to coat evenly. (Prep time: 2 minutes)

Recipe View Bake in the preheated oven until the bread is crispy and lightly browned, approximately 15 to 20 minutes. Keep a close watch to prevent burning. (Bake time: 15-20 minutes)

Recipe View While the bread is toasting, heat 1/4 cup olive oil in a heavy-bottomed pot or Dutch oven over medium heat. (Prep time: 2 minutes)

Recipe View Add the thinly sliced garlic and cook, stirring frequently, until just golden and fragrant, about 1 to 2 minutes. Be careful not to burn the garlic, as it will turn bitter. (Cook time: 1-2 minutes)

Recipe View Add the diced ham and cook, stirring, until heated through, about 1 minute. (Cook time: 1 minute)

Recipe View Stir in the smoked paprika and cook for another minute, allowing the flavors to meld. (Cook time: 1 minute)

Recipe View Add the toasted bread cubes to the pot and toss to coat them thoroughly with the flavorful oil mixture. (Prep time: 1 minute)

Recipe View Pour in the chicken broth, add the cayenne pepper (if using), and season with salt and black pepper to taste. Stir well to combine. (Prep time: 2 minutes)

Recipe View Bring the soup to a boil, then reduce the heat to medium and stir in the chopped fresh parsley. (Cook time: 5 minutes)

Recipe View Carefully crack each egg into a small bowl or cup. Use a spoon to create four shallow depressions in the bread on top of the soup. Gently pour an egg into each depression. (Prep time: 3 minutes)

Recipe View Cover the pot with a lid and cook until the egg whites are firm and the yolks are still runny, about 2 to 3 minutes. Cooking time may vary depending on your preference for yolk doneness. (Cook time: 2-3 minutes)

Recipe View Ladle the soup into bowls, ensuring each serving includes a poached egg. Serve immediately and enjoy the comforting flavors of Spanish garlic soup!