Spanish egg and garlic soup

Heat a small fry pan over medium heat with 2 tbsp extra virgin olive oil.

Cut two 1-inch slices of baguette and peel 4 garlic cloves.

Lightly fry the bread and garlic in the hot oil 3 to 4 minutes until golden all around; transfer to a mortar.

Put 6 cups of water in a stock pot with the remaining olive oil from the pan, season generously with sea salt, and bring to a boil over high heat.

Add the saffron, parsley, sea salt and black pepper to the mortar and pound with the pestle to a paste.

Crack the 4 eggs into individual bowls so no shell goes in and the yolks stay whole.

Once the water is at a light boil, lower to low-medium, add the bread and garlic paste and mix well.

Add the eggs, evenly spaced, and simmer on low-medium 3 to 4 minutes, until the whites are cooked and the yolks still slightly creamy.

Take off the heat, ladle into shallow bowls, squeeze over fresh lemon juice and garnish with parsley.