Castilian Garlic Soup With Paprika and Saffron

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and cut in half lengthwise
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1 pinch cayenne
• 6 cups water
• kosher salt
• 1 pinch saffron, crumbled
• 4 large eggs
• 4 slices country bread, toasted
• 1 tablespoon fresh flat leaf parsley, chopped
• freshly grated parmesan cheese (optional)

Directions

1. 1

   Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes.

2. 2

   Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon.

3. 3

   Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings.

4. 4

   Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set.

5. 5

   Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve.