Ingredients
- 2 tbsp evoo, plus additional for serving
- 1/4 lb stale bread, crusts removed and cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 1/2 tsp Spanish pimenton
- S&p
- 4 cups chicken stock (plus additional if necessary)
- 2 poached eggs
- 1 tsp fresh chives, finely chopped, for garnish
Directions
Heat the evoo in a dutch oven, add the bread and cook for about 5 minutes, stirring occasionally until golden brown. Add the garlic, pimenton and a pinch of salt. Cook for about 3 minutes or until very fragrant. Add the stock and bring to a boil, then lower the heat and gently simmer for about 15 minutes or until bread is very soft. Season with s&p to taste.
