Ease of preparation rating: Easy.
Yield: 4 servings.
2 tablespoons (30ml) olive oil
1 cup (240ml) sliced serrano ham
4 cloves garlic, crushed
4 cups (960ml) chicken stock
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) saffron
1 tablespoon (15ml) paprika
1 teaspoon (5ml) fresh chopped thyme
4 slices of crusty artisan bread, stale
4 eggs, beaten
1 cup (240 ml) sliced serrano ham, to garnish (optional)
Heat olive oil in a large saucepan over medium-high heat.
Stir in garlic and cook for one to two minutes, or until golden brown.
Cut serrano ham into strips, add to the oil and cook, stirring, for three to four minutes, or until slightly crispy.
Push the garlic and serrano ham off to the side and place the bread into the oil on the cleared side of the pot, dust the garlic and ham with cumin and paprika.
Toast each side of the bread slices for one minute then place into the soup bowls and top with the sautéed garlic and ham.
Into the pot with the remaining oil sprinkle saffron, cook for thirty seconds, then add chicken stock.
Continue cooking for two minutes, then add the eggs to the stock to poach.
After one minute or when the eggs are lightly poached, remove the eggs from the stock and place on the bread in the serving bowls.
Divide the broth into the serving bowls.
Garnish with the uncooked serrano ham (optional) and serve warm.