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Sopa de ajo - Cuban garlic soup

While traditionally a Spanish soup, it is often made in Cuban homes. Don't let the amount of garlic scare you; the flavor is subtle, not strong.
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Ingredients Method

Ingredients
  

  • 10-12 cloves of garlic sliced thin
  • 3 tbsp olive oil
  • 1/4 white cooking wine
  • 1/2 c cubed bread preferably left out overnight so it hardens a bit
  • 1 1/2 - 2 tsp smoked paprika to taste
  • 6 c chicken broth beef can also be used
  • 4 eggs
  • S&P to taste

Method
 

  1. In a large pot, add olive oil and garlic and saute over medium heat until the garlic is soft and golden brown.
  2. Add bread cubes to the pan and cook until the bread is slightly toasted, then add cooking wine and let the bread absorb the wine.
  3. Add paprika and chicken stock and stir together. Do not bring to a boil.
  4. Let the soup simmer over med-low heat 10-15 minutes.
  5. Beat the eggs in a bowl.
  6. While stirring the soup gently, slowly pour the beaten eggs into the pot and let stand five minutes.
  7. Remove from heat, serve, and enjoy!