Garlic Soup

Ingredients:

2 teaspoons olive oil

5 tablespoons minced garlic

1 teaspoon sweet smoked paprika

3 cups organic vegetable broth (such as Emeril's)

1 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (1-ounce) slices rustic bread, cut into 1-inch cubes

8 large eggs

2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1) Preheat broiler.

2) Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.

3) Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350 degrees.

4) Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350 degrees for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.

*Makes 8 servings*