1/2 c. olive oil
2 tbsp. finely chopped garlic
3 c. coarsely crumbled French bread
1 tsp. paprika
6 c. water (or broth)
1/4 tsp. cayenne
1 tsp. salt
2 eggs, lightly beaten
1 tbsp. finely chopped parsley

In a heavy 3 to 4 quart saucepan warm olive oil over low heat, add garlic, stir, 2 or 3 minutes until soft, not brown. Stir in bread crumbs increasing heat to moderate, cook until golden brown not burnt (if garlic starts to burn before bread becomes golden, move to next step.) Stir in paprika, then water, cayenne, and salt and bring to boil. Reduce heat to low for 30 minutes. Simmer, uncovered. Do not stir. Bread acts as cover over soup during the 30 minutes.

With wooden spoon, beat soup until bread is thoroughly pulverized. Slowly pour in beaten eggs, stirring constantly. Simmer for 15 seconds - DON'T LET IT BOIL! (Taste, should be very spicy; add cayenne and salt as needed.) Serve immediately sprinkling parsley over each serving.

Do not substitute any other oil for olive oil. Use MORE, not less, garlic. The soup works great with chicken broth. You may use less salt if on a salt restricted diet. This is a traditional Spanish soup. For those more interested in cholesterol levels than tradition, use one instead of two eggs. The soup can be served without any eggs but it will be less hearty and the texture will be different as the eggs also serve as a thickening agent.