1/2 teaspoon Spanish smoked paprika or sweet paprika
4 large eggs
How to Make It
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.
Wonderful. Easy to make. Great to eat. I didn't poach the eggs in the oven. I poached the eggs in the soup just before I served the soup... I removed the egg with a slotted spoon and dished the soup on top of the egg. I think this was easier than the baking of the eggs in the soup bowls. I will be making this soup again!
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