Creamy Spanish garlic and rice soup

Peel the cloves of a head of garlic and chop roughly. Pound in a mortar with the smoked paprika and a pinch of sea salt to a paste (a food processor, handheld blender or NutriBullet also works).

Heat 6 cups of vegetable broth in a saucepan over high heat.

Heat a stock pot over medium heat with the olive oil; after a couple of minutes add the garlic paste and stir continuously about a minute so it sautes evenly without browning.

Add the rice, season with sea salt and black pepper and stir continuously 1 to 2 minutes until lightly toasted.

Gently add the simmering broth. Stir every 2 to 3 minutes to release the starch from the rice, simmering 15 to 18 minutes until cooked through.

Whisk an egg with a little sea salt and black pepper.

Slowly add the whisked egg while stirring the soup continuously, then cook 30 to 45 seconds more so the egg is cooked through.

Remove from the heat, ladle into shallow bowls and garnish with fresh parsley.