INGREDIENTS

  • 4 ounces high-quality baguette
  • 1/2 cup olive oil, divided
  • 1 garlic head (about 12 cloves), peeled and finely chopped
  • 1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
  • 8 cups homemade or low-sodium chicken broth
  • 2 teaspoons kosher salt, plus more to taste
  • 2 tablespoons sherry vinegar
  • 3 large eggs, beaten

COOKING INSTRUCTIONS

  • Pre-heat your oven to 450 degrees
  • Once the oven is preheated, place baguette on a baking sheet and toast until very browned, almost burnt. This usually takes about 20 to 25 minutes.
  • Remove oven and let cool
  • Break or slice bread into 2-inch pieces
  • Heat 7 tablespoons of oil in a large pot over medium-high heat
  • Add the break pieces, and reduce heat to medium
  • Turn the pieces often to allow break to toast and soak up oil until it is golden brown
  • Remove bread and set aside
  • Wipe pot clean.
  • Add garlic and remaining 1 tablespoon of oil to the pot
  • Cook over medium-high heat, making sure to stir constantly, until the garlic is golden brown
  • Stir in paprika and add broth and salt.
  • Bring this to a boil
  • Add bread to pot
  • Reduce heat to medium-low and maintain a simmer
  • Add sherry vinegar and cook, stirring occasionally to break up the bread for about 25 minutes.
  • Taste and add more salt, if needed
  • When ready to serve, bring soup to a summer over medium-high heat.
  • Stirring constant, slowly pour beaten eggs into hot soup
  • Serve hot

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