Castilian Garlic Soup

In a wide pot, fry 8 slices of rustic country bread in extra virgin olive oil until golden. Set the bread aside.

In the same pot, sauté 1 fresh chorizo, crumbled, and 75 g of chopped Iberian ham. Set aside.

Slice 4 garlic cloves and sauté them over low heat for 2-3 minutes.

Add the reserved meats, 1 sweet paprika and 1 hot paprika. Sauté for 30 seconds and pour in 500 ml of beef broth.

Add the fried bread and cook over low heat for about 10 minutes, until completely softened.

Adjust the seasoning with salt to taste.

Finish with 2 eggs and cook for 2 more minutes. Serve piping hot.