We had this for the first time in a tapas place up in Scottsdale (Tapas Papa Frita) and it was love at first slurp! I finally went hunting for a recipe to try it myself. I started from http://foodwishes.blogspot.com/2013/04/celebrating-national-garlic-day-with.html and tweaked from there....
For 2:
2-3 oz. cubed French bread (or multigrain baguette), dried in oven or on counter for the day
scant 2 T. olive oil
1-2 oz. hard salami or summer sausage, chopped coarsely (I didn't have any ham and it sounded more flavorful, but in the same spirit)
6 garlic cloves, sliced thin
1 t. smoked paprika
2-3 c chicken broth (for my first attempt I used broth from stewing my Thanksgiving turkey carcass... super rich!)
2 eggs
2 T Italian parsley (I skipped since I didn't have any... I'll try to add it next time)
good shake cayenne
salt & pepper, to taste
(a few smoked garlic cloves, if you're lucky enough to have them in the freezer)
Put bread in a deep skillet and drizzle with a little olive oil. Toss it around and brown it just a little. Remove to a bowl.
Put salami in skillet over medium heat and heat it until the fat starts rendering and it browns a little. Add remaining olive oil and garlic over medium heat until just golden, 1 to 2 minutes. Add smoked paprika and cook for 1 minute more. Add bread and toss to coat with hot oil mixture. Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium (I had to go medium low to dial back the boiling), and stir in parsley. Taste and adjust seasonings NOW so you don't have to disturb the eggs later.
Crack each egg into a small bowl or cup. Make 2 depressions in the bread on top of the soup with a spoon (I couldn't get depressions to happen). Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top. Top with smoked garlic.
Here's the original recipe, in case you want to be a bit more authentic. Serves 4 (just count the eggs ;-):
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on bread cubes
6-10 thinly sliced garlic cloves
2 oz ham diced
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste
