Sopa de Ajo (Garlic Soup)

Garlic soup is the old Spanish man of peasant fare: a little acerbic and brash at first, shiny

with olive oil, and pungent-smelling—but as a little time and coaxing will reveal, a teddy bear at heart. This recipe draws maximum flavor from every ingredient, transforming the humblest of building blocks (you don't even need stock!) into a soup you'll crave well into spring.

Serves 6

• 2generous tablespoons olive oil
• 8large cloves garlic, minced
• 1cup cubed, stale bread, crusts removed
• 1/2teaspoon smoked Spanish paprika
• 6cups water
• 2teaspoons salt, plus more to taste
• 4bay leaves
• 3eggs, beaten well

1. Boil your water with the bay leaves and 2 teaspoons salt. Once it boils, keep it at a simmer.
2. Meanwhile, heat oil in a pot over low/medium-low heat. Add garlic and cook until fragrant but not brown, about 5 minutes. Add bread cubes. Cook, stirring frequently so the garlic doesn't burn, 2 to 3 more minutes. Add the paprika and stir to coat everything.
3. Add boiling water; do not remove bay leaves. Simmer for 20 minutes. Taste the broth, and add salt as needed. Remove bay leaves.
4. Stir the soup pot in wide circles, and slowly stream the beaten eggs into the pot. You want them to turn into wisps and ribbons, not clumps, so keep stirring for a few extra seconds, after everything is added. Serve immediately.

http://food52.com/recipes/26981-sopa-de-ajo-garlic-soup