Sopa de Ajo Castellana (Castilian Garlic Soup)

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups country bread hearty cubed (1-inch) ()
• 4 large eggs 
• 47.3 ounce less-sodium chicken broth fat-free canned
• 1  garlic clove crushed
• 4  garlic cloves crushed
• 0.3 teaspoon ground cumin 
• 1.5 teaspoons olive oil extra-virgin
• 0.5 teaspoon paprika smoked sweet spanish
• 1 teaspoon paprika smoked sweet spanish
• 0.1 teaspoon saffron threads crumbled
• 1.5 ounces serrano ham diced spanish

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat.
2. Add 4 crushed garlic cloves; saut 1 minute.
3. Add ham and 1 teaspoon paprika; saut 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
4. Preheat oven to 35
5. To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl.
6. Add the bread cubes, tossing to coat.
7. Place bread cubes in a single layer on a baking sheet.
8. Bake at 350 for 12 minutes or until toasted.
9. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
10. Increase oven temperature to 45
11. Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls.
12. Place bowls on a baking sheet.
13. Bake at 450 for 15 minutes or until the eggs are set. Top each serving with croutons.