6 Clove(s) thinly sliced garlic
5 sliced scallions
3 Tablespoon(s) oil, olive
4 Teaspoon(s) sweet paprika
1 1/2 Teaspoon(s) Paprika, smoked Spanish
1 Cup(s) cubed sourdough bread
2 Tablespoon(s) paste chicken broth
1 egg yolk
Add garlic and scallion whites to soup pot with olive oil.
Reserve the scallion greens.
Cook the garlic over medium low heat for 8 to 10 minutes. Stop cooking before they brown.
Add the paprika and bread and stir to coat and combine.
Add the chicken broth paste and water. Or maybe just a can of chicken broth if you don't have paste.
Increase the heat to bring to a simmer and simmer for 15 minutes.
Make the croutons
In a pan, heat 3 tblsp oil, 3 cups of bread cubes, and reserved scallion greens with .5 tsp kosher salt and .5 tsp black pepper. Cook over medium heat for 8 to 10 minutes. Don't let them burn.
Remove the soup from heat.
Ladle one scoop of soup into a bowl and whisk in the egg yolk.
Return to the soup while whisking in.
Serve with croutons.