Tasty garlic soup grandma's recipe

Start by peeling the garlic cloves. Personally I prefer to crush them lightly so that they release all their flavor, but if you prefer a milder flavor, you can leave them whole.

Cut the bread into slices and toast lightly. My grandmother always insisted that the bread be from the day before so that it would absorb the broth better.

In a large pot, put the ham tip (or olive oil) and the garlic and sauté until the garlic is golden brown. This frying is key to generate a deep flavor in the soup.

Add the toasted bread and stir so that it is well soaked in the sofrito, then add the paprika and stir quickly so that it does not burn and become bitter.

Pour the water, add the bay leaf and salt to taste, let it simmer for half an hour. This time allows the flavors to blend and enhance.

Crack the eggs into the soup, one per serving, cooking for about 5 minutes until the yolk is soft. At this point, I always taste and adjust the seasoning if necessary.

Serve with a pinch of chopped fresh parsley on top, my grandmother used to say that it gave a touch of freshness to the intense flavor of the soup.