Spanish Garlic Soup

I know I've been neglectful again. I haven't been posting, but I have been cooking. I saw this recipe made on the new Milk Street PBS show by Jose Andres. He said there was really no recipe, you just sort of put the ingredients together. Milk Street, of course, made a recipe loosely based on this.  Christopher's sidekick said paprika very strangely- he's a bit annoying. I followed Jose's non-recipe and the soup came out delicious. I've put some measurements  here just to give you a rough idea about how it should come out.

Spanish Garlic Soup (Adapted from Jose Andres)

1 head garlic, chopped
olive oil
salt
2 t Smokey Paprika
about 3 slices day old bread, sliced thinly
3 c chicken stock (or water)
2 eggs

In a dutch oven, place garlic, olive oil, and salt. Cook until garlic becomes fragrant - do not overcook. Stir in paprika (the Sous Chef said it could have used a little more paprika so feel free to add additional paprika).  Add stock/water. You should have enough to cover the bread. You might need a little more depending on how much bread you use. Cook on medium flame until bread sort of melts into the stock (about 15 minutes). Remove from heat stir in eggs one at a time.

This recipe comes together so quickly. It's a great recipe on one of those really cold days and you need to have something comforting quickly. 

You can use any sort of bread that is a little old. I had a multigrain sourdough bread. It wasn't quite stale yet so I just left the slices out for a few hours to harden up a bit and that did the trick.

I used chicken stock because I wanted a little added richness. However, there is so much flavor packed in here, I think water would work quite well.