Despite regional variations, the main ingredients for this soup always remain the same; garlic, eggs, bread and paprika. But do not be misled by what you might consider simple and perhaps unexciting elements, for this soup is a classic throughout Spain, especially in Castilla - La Mancha.

Ingredients

Serves 4

4 tablespoons Olive Oil
5 large heads garlic broken into bulbs
150g Chorizo, cut into small cubes
1 teaspoon fresh thyme leaves
1/2 teaspoon smoked spanish paprika
1 litre good quality chicken stock
4 eggs
8 slices ciabatta toasted and torn into rough pieces
Salt and pepper

Method

Heat the oil in a saucepan over a low flame and add the garlic. Gently fry for 15-20 minutes, stirring often, until the skins are golden brown but not dark, and the flesh inside is soft. Remove with a slotted spoon. When slightly cool, squeeze out the garlic flesh by hand (discarding the skins), puree and set aside. Meanwhile, add the chorizo to the pan and fry until crisp and caramelised. Add the thyme, fry for a few seconds, then the pureed garlic. Stir well, add the paprika and finally pour on the chicken stock. Bring to a gentle simmer and check for seasoning. About 2 minutes before serving, poach the eggs in the soup and add the toasted bread. Perfect for a cold winter's day!!