# What You'll Need:
→ Base
01 - 8 cups vegetable broth
02 - 7 ounces day-old baguette or rustic bread, cut into 1-inch cubes
→ Aromatics
03 - 10 large garlic cloves, thinly sliced
→ Spices & Seasoning
04 - 2 teaspoons smoked paprika
05 - Salt, to taste
06 - Black pepper, to taste
→ Optional Garnish
07 - 4 large eggs
08 - 2 tablespoons extra virgin olive oil
# How-To Steps:
01 - Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook, stirring frequently, until golden but not burnt, about 2 to 3 minutes.
02 - Stir in the smoked paprika and cook for 30 seconds until aromatic.
03 - Add the bread cubes and toss continuously for 1 to 2 minutes to coat evenly with oil and spices.
04 - Pour in the vegetable broth, bring to a simmer, then season with salt and black pepper. Allow to cook for 10 to 12 minutes until bread softens and thickens the liquid.
05 - Carefully crack eggs one at a time into the simmering soup. Poach for 3 to 4 minutes until whites are set and yolks remain runny.
06 - Taste and adjust salt and pepper accordingly. Serve hot, ensuring each portion contains abundant garlic, bread, and, if included, an egg.
