8 cups chicken stock
3 cups good bread diced, processed into pieces no more than 1/2 inch.
1/2 cup olive oil
1 whole head garlic peeled and minced
salt to taste
1 teaspoon paprika
Heat the stock. In a frying pan, heat the olive oil, then toss in the bread crumbs and stir until browned. Stir in the paprika and garlic and saute a little longer until the garlic aroma is released. Scrape into the simmering stock, washing out the pan to get every bit of flavour. Simmer for 20 minutes.
When ready to serve, salt to taste, bring to a simmer, break eggs into the soup at the point you see the bubbles breaking the surface. Let poach until done, then ladle into bowls and serve with bread.