13 cup olive oil
3 12 ounces of cured Spanish ham (Subsitute cured ham like Virginia ham)
2 -3 slices day-old French bread, medium size - 4 x 2-1/2 x 1-inch
1 tablespoon sweet paprika
3 garlic cloves, sliced
1 quart water
salt (to taste)
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Saute for a few minutes on medium heat. Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10 minutes. To poach the eggs, carefully add eggs to the soup one at a time. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.