- olive oil: 30ml/2 tbsp
- large garlic cloves, peeled: 4
- 4 slices French bread, 5mm/ ¼ in thick
- paprika: 15ml/ 1 tbsp1
- 1 litre/1 ¾ pints/ 4 cups beef stock
- 1.5 ml/ ¼ tsp ground cumin
- pinch of saffron strands
- 4 eggs
- freshly ground black pepper
- chopped fresh parsley.
- Preheat the oven to 230°C/450°F/Gas 8. Heat the oil in a large pan. Add the whole garlic cloves and cook until golden. Remove and set aside. Fry the bread in the oil on both sides until golden; then set aside.
- Add the paprika to the pan, and fry for a few seconds. Stir in the beef stock, cumin and saffron, and then add the reserved garlic, crushing the cloves with the back of a wooden spoon. Season with salt and pepper, then cook for about 5 minutes.
- Saffron is the most expensive spice in the world, but very little of this subtle ingredient is needed to give both flavors and color to a dish, as here.
- 3 Ladle the soup into four ovenproof bowls and bread an egg into each. Place the slices of fried bread on top of the egg and place in the oven for about 3-4 minutes, until the eggs are set.
- Sprinkle with parsley and serve at once.