Sopa de Ajo

Tear the Rustic Bread into bite-sized pieces or thick slices and set aside so it can absorb the flavors of the broth.

Peel and thinly slice the Garlic.

Heat a generous splash of Extra-Virgin Olive Oil in a heavy saucepan over medium heat; add the sliced Garlic and cook gently until fragrant and just turning golden—do not let it burn.

Remove the pan from the heat for a moment and stir in the Sweet Spanish Paprika so it releases its aroma without becoming bitter.

Return the pan to low heat, add the torn Rustic Bread and chopped Jamón Serrano, tossing so the bread soaks up the oil and ham releases its flavor.

Pour in the Water to cover the bread by a couple of inches, add the Bay Leaf, bring to a gentle simmer and cook until the bread has broken down and the soup has thickened slightly, about 10–15 minutes.

Season to taste with Salt. Make four small wells in the simmering soup and carefully crack a[n] Eggs into each well; cover the pot and poach the eggs until the whites are set but the yolks remain soft, about 4–6 minutes (or beat the Eggs and drizzle them in while stirring for egg ribbons).

Ladle the soup into bowls, drizzle with a little extra Extra-Virgin Olive Oil if desired, discard the Bay Leaf, and serve immediately so each spoonful has a runny yolk to mingle with the garlicky broth.