Castilian garlic soup (Sopa de ajo)

1. Cut the day-old bread into thin slices; peel and thinly slice the garlic; cut the ham into small strips.

2. Heat the olive oil in a pan and fry the garlic over low heat for 2-3 minutes until pale golden; add the ham and fry for 1 more minute.

3. Add the bread slices and turn them for 3-4 minutes until they soak up the oil and toast slightly.

4. Take off the heat and sprinkle with the smoked paprika (on the heat it would burn and turn bitter), then pour in the hot stock and simmer gently for 10-15 minutes until the bread breaks down.

5. Season with salt, crack the eggs one at a time onto the soup and poach them, covered, for 3-4 minutes until the whites have set but the yolks are still runny.

6. Serve piping hot, ideally in earthenware bowls, with an egg for everyone.

Tip: You can also make the "castellana" version in the oven: crack the eggs into the bowls and bake at 200 °C for 5 minutes.