Spanish Garlic Soup (Sopa de Ajo) with a Poached Egg

Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic and cook until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter.

Add the cubed bread to the pot and cook, stirring occasionally, until lightly toasted and golden brown, about 5-7 minutes.

Stir in the smoked paprika and sweet paprika (if using) and cook for another minute until fragrant. Be careful not to burn the paprika.

Pour in the chicken or vegetable broth and add the bay leaf. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.

While the soup simmers, poach the eggs. Fill a small saucepan with about 3 inches of water and bring to a simmer. Add the white vinegar.

Crack each egg into a small bowl. Gently swirl the simmering water to create a whirlpool. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs, leaving space between them.

Cook the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove the poached eggs with a slotted spoon and gently pat them dry with paper towels.

Remove the bay leaf from the soup. Ladle the soup into bowls. Top each bowl with a poached egg and sprinkle with a pinch of smoked paprika and chopped parsley.

Serve immediately.