Castilian Garlic Soup

Don't be intimidated by the lengthy process. You can easily do it all at the same time. This soup gets amazing flavor from the simplest of ingredients. I used saffron because I had it on hand, but I'm sure you could go without. Also, I didn't realize I only had one can of chicken broth. I used water in place of the other two cans, and it was still very flavorful. We didn't miss it at all.

Note: baking" the soup to set the eggs causes it to bubble rapidly - use a big baking sheet to avoid making a mess.


Soup:
1 1/2 teaspoons extra-virgin olive oil
4 garlic cloves, crushed
1 1/2 ounces Spanish serrano ham, diced (I just used smoked sandwich ham)
1 teaspoon Spanish smoked paprika or sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3 (15.75-ounce) cans fat-free, less-sodium chicken broth

Croutons:
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed
3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
1/2 teaspoon Spanish smoked paprika or sweet paprika

Remaining ingredient:
4 large eggs



Preheat oven to 350°.

To prepare soup:
Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes

To prepare the croûtons:
Combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Increase oven temperature to 450°.

Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set.

Top each serving with croutons.



--Adapted from Cooking Light magazine