Castilian Garlic Soup - Sopa De Ajo

This is one of the finest garlic soups I've tasted. It is from Jose Andres.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil (preferably Spanish)
• 6  garlic cloves, peeled and sliced
• 2  tablespoons white wine
• 1⁄2 tablespoon  spanish sweet paprika
• 3  ounces  rustic  white bread, crust removed and torn into small pieces
• 1  quart  chicken stock
• 2  large eggs, beaten
•  salt
• 1  tablespoon flat leaf parsley, chopped

Directions

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
3. Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
4. Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. Sprinkle parsley and serve.