Spanish garlic and vinegar soup

Heat a stock pot over medium and add the olive oil.

Add the sliced garlic and stir continuously 1 to 2 minutes until lightly sautéed, without browning.

Add the baguette slices and keep stirring 3 to 4 minutes until lightly golden fried; do not let them brown too fast or they turn bitter.

Add the sherry vinegar, smoked paprika, dried thyme, sea salt and black pepper and mix quickly so the paprika does not turn bitter in the hot pan.

Add the vegetable broth and turn the heat to high.

Pound the chopped garlic, parsley and a little sea salt in a mortar to a paste.

Crack each egg into its own bowl.

Once the pot boils, stir in the garlic and parsley paste, cover and lower to low-medium; simmer about 10 minutes.

Remove the lid and break the baguette apart into smaller chunks with a wooden spoon.

Add the eggs evenly spaced, cover and cook 3 to 4 minutes until the whites are fully set.

Take the pot off the heat, ladle into a shallow bowl and garnish with fresh parsley.