To begin, heat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes until golden and slightly crisp. This step intensifies the bread’s flavour and helps it hold up in the soup.

In a large pot or deep skillet, heat the olive oil over medium heat. Add the sliced garlic, stirring gently, and cook for 1-2 minutes until fragrant and golden. Avoid letting the garlic brown too much, as it may become bitter.

Add the smoked paprika to the garlic and oil, stirring well to combine. This step brings out the paprika’s smoky aroma, which will be the backbone of the soup’s flavour.

Add the toasted bread cubes to the pot, stirring to coat them well in the garlic, oil, and paprika. Allow the bread to absorb the flavours for 2-3 minutes, stirring occasionally.

Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the soup cook for 15-20 minutes until the bread has softened and begins to break down slightly.

Season the soup with salt and black pepper to taste. Adjust as needed, keeping in mind that smoked paprika and broth both add depth and flavour to the soup.

Crack each egg into a small bowl, then gently slide each egg into the simmering soup. Allow the eggs to poach for 3-4 minutes, or until the whites are set but the yolks remain soft. Avoid stirring to keep the eggs intact.

Ladle the soup into bowls, ensuring each portion includes a poached egg. Garnish with chopped fresh parsley for a bright finish, and serve the Sopa de Ajo hot with a drizzle of olive oil, if desired. Enjoy this comforting, rustic dish with a side of crusty bread for a truly authentic Spanish experience.