Spanish garlic soup

Ingredients for 4 servings:

• ⅛ liter olive oil
• 6 medium-sized garlic cloves
• 4 slice(s) white bread, or toast
• ½ tbsp paprika powder, rose hot
• 1 liter of water
• 1 pinch(s) of cayenne pepper
• 1 pinch of salt
• 4 eggs
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Seaweed soup

Heat the olive oil in a large pot. Finely chop the garlic cloves and mix with the salt. Add to the hot oil and sauté. Add slices of white bread or toast and fry until golden brown. Sprinkle paprika over the baked bread and carefully pour in the water, then season with cayenne pepper. Let the soup simmer for 2-3 minutes. Remove from the heat. Crack the eggs one at a time into a cup and drop them into the soup. Return the pot with the soup to the stovetop (low heat) until the egg whites set. Crack the eggs into 4 clay bowls, pour the soup over the eggs, and sprinkle with the chopped parsley. Serve very hot.