SPANISH GARLIC SOUP

Serves 4

30ml / 2 tbsp olive oil
4 large garlic cloves, peeled
4 slices French bread
15ml / 1 tbsp paprika
1 litre beef stock
1.5ml / ¼ tsp ground cumin
Pinch of saffron strands
4 eggs
Salt and ground black pepper
Chopped fresh parsley, to garnish

1. Preheat the oven to 230C / 450F. Heat the oil in a large pan. Add the whole garlic cloves and cook until golden. Remove and set aside. Fry the bread in the oil until golden, then set aside.

2. Add the paprika to the pan, and fry for a few seconds. Stir in the beef stock, cumin and saffron, then add the reserved garlic, crushing the cloves with the back of a wooden spoon. Season with salt and pepper then cook for about 5 minutes.

3. Ladle the soup into four ovenproof bowls and break an egg into each. Place the slices of fried bread on top of the eggs and place in the oven for about 3 – 4 minutes, until the eggs are set. Sprinkle with parsley and serve at once.