Ingredients
6cupsfrench bread,cubed
1tbspextra-virgin olive oil,plus an additional ¼ cup
6clovesgarlic,very thinly sliced, or more to taste
2ozham,diced
1½tsppaprika,smoked, or to taste
6cupschicken broth,or more as needed
1pinchcayenne pepper,or to taste
salt and ground black pepper,to taste
¼cupfresh flat-leaf parsley,chopped
4large eggs
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Spread the French bread onto the prepared baking sheet and drizzle 1 tablespoon of olive oil over the top.
Gently stir to coat the bread.
Bake in the preheated oven for 15 to 20 minutes, until crispy and lightly browned.
Heat ¼ cup of olive oil in a heavy pot over medium heat.
Cook and stir the garlic in hot oil for 1 to 2 minutes until just golden. Add the ham.
Cook and stir for about 1 minute until heated through.
Add 1 to 2 teaspoons of paprika and cook for 1 minute more.
Pour the bread into the pot and toss to coat with hot oil mixture.
Pour the chicken broth into the bread mixture.
Add the cayenne pepper, salt, and black pepper and stir.
Bring to a boil, reduce the heat to medium, and stir in the parsley.
Crack each egg into a small bowl or cup.
Make 4 depressions in the bread on top of the soup with a spoon.
Slowly pour an egg into each depression.
Cover the pot with a lid and cook for 2 to 3 minutes until the egg whites are firm and yolks are thick but not hard.
Ladle soup into bowls and spoon an egg on top.
