Ingredients
Directions
- 1
Heat olive oil in a dutch oven or pot over medium heat, making sure you add enough oil to cover the bottom of the pot. Add garlic and sauté for 2-3 minutes, stirring occasionally to make sure it doesn’t burn
- 2
When garlic is fragrant and slightly golden add the smoked paprika. Stir to combine for 2-3 minutes
- 3
Add the bread and jamon. Toss the bread and jamon until it’s evenly coated with the garlic and paprika oil. Continue stirring the bread for 4 minutes. Keep stirring so that the garlic doesn’t burn, and adjust the temperature if necessary
- 4
Add chicken stock and stir to combine. Let the soup simmer for a few minutes
- 5
While the soup is simmering, add two eggs to a bowl and whisk. Then, slowly add the whisked eggs to the soup. As you incorporate the eggs make sure you stir the soup with a wooden spoon in a circular motion. This will create egg ribbons (which is what you want), and will keep the egg proteins from cramping together
- 6
Add soy sauce or sherry vinegar and a pinch of salt. Give the soup a taste and adjust for salt if needed
- 7
When soup is ready to serve, turn the heat off and immediately add a couple of whole eggs (one per serving) and let them poach in the residual heat
- 8
Serve the soup with one poached egg per serving and a slice of sourdough
