A comforting and flavorful soup inspired by traditional Castilian cuisine, perfect for a quick and satisfying meal.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and onion, and sauté until fragrant and softened, about 3 minutes.
Stir continuously to prevent the garlic from burning.
Stir in the paprika and cook for 1 minute to release its aroma.
Adding the paprika at this stage enhances its flavor.
Add the bread and pour in the chicken stock. Stir and bring to a boil, then reduce the heat and simmer for 10 minutes.
Use a ladle to ensure the bread is fully submerged in the stock.
Crack the eggs into the soup and stir gently to create ribbons. Simmer for 2 minutes.
Stir gently to avoid breaking the egg ribbons too much.
Season with salt to taste, garnish with parsley, and serve hot.
Serve immediately to enjoy the soup at its best temperature.
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