Sopa de Ajo Castellana

Sopa de Ajo Castellana

Soup:
1 1/2 teaspoons extra-virgin olive oil
4 garlic cloves, crushed
1 1/2 ounces Spanish serrano ham or prosciutto, diced
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

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. Preheat oven to 350°.

To prepare the croutons, 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. Makes 4 servings