- 4
Ingredients
- Soup:
- 1 1/2 teaspoons extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 1/2 ounces Spanish serrano ham or prosciutto, diced
- 1 teaspoon Spanish smoked paprika or sweet paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crumbled saffron threads
- 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
- Croutons:
- 1 1/2 teaspoons extra-virgin olive oil
- 1 garlic clove, crushed
- 3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
- 1/2 teaspoon Spanish smoked paprika or sweet paprika
- Remaining ingredient:
- 4 large eggs
Preparation
Step 1
To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
Preheat oven to 350°.
To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
Increase oven temperature to 450°.
Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.