Instructions: * Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.

Toast the bread and set it aside.

Heat the oil in a large soup pot or cazuela over medium heat. Add the ham and garlic and cook until the garlic begins to take on color, about 4 minutes. Stir in the pimenton and cumin; immediately add the broth. Add salt to taste. Add the toasted bread and bring the broth to a boil, then reduce the heat and simmer 5 minutes.

With the soup, bubbling, break each egg into a saucer and slide it onto the top of the soup. Cover the pot with a lid and let the eggs poach until the whites are set but the yolks are still liquid, about 4 minutes.

Serve the soup in the same cazuela or ladle into bowls.

This recipe yields 4 servings.

Comments: In Madrid this is made with unsmoked pimenton. In Extremadura it takes on another dimension with smoky Pimenton de la Vera.

NOTES :

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