Sopa de Ajo Castellana (Castilian Garlic Soup)

This classic soup hails from the Castilian region of Spain with serrano ham, smoked paprika and lots of garlic. For more flavor and protein, break an egg into each bowl, drizzle with garlic and ham broth, and bake in the oven until the eggs are set. Sprinkle Sopa de Ajo Castellana with homemade paprika croutons.
To make the soup, heat 1 1/2 teaspoons of oil in a large saucepan over medium-high heat. Add 4 crushed garlic cloves; simmer for 1 minute. Add the ham and 1 teaspoon paprika; simmer for 30 seconds. Add cumin, pepper, saffron and stock; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.Preheat the oven to 350 degrees.To make the croutons, combine 1 1/2 teaspoons of butter and 1 crushed garlic clove in a large bowl. Add the bread cubes and stir to coat. Place the bread cubes in a single layer on a baking sheet. Bake at 350 ° for 12 minutes or until they are lightly browned. Sprinkle the bread cubes with 1/2 teaspoon paprika; mix well.Increase the oven temperature to 450 degrees.Break 1 egg into each of the 4 heatproof bowls. Spread the broth mixture evenly over the plates. Place the bowls on a baking sheet. Bake at 450 ° C for 15 minutes or until the eggs are set. Sprinkle each serving with croutons.