A balm for a cold day, the piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar.

Ingreadients:

• 4 ounces high-quality baguette
• 1/2 cup olive oil, divided
• 1 garlic head (about 12 cloves), peeled and finely chopped
• 1 heaping tablespoon pimentón de la Vera (smoked Spanish paprika)
• 8 cups homemade or low-sodium chicken broth
• 2 teaspoons kosher salt, plus more to taste
• 2 tablespoons sherry vinegar
• 3 large eggs, beaten

Direction

1. Preheat oven to 450°F. Place baguette on a baking sheet and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven and let cool. Break or slice bread into 2-inch pieces.
2. Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread and set aside. Wipe pot clean.
3. Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
4. Add bread to pot. Reduce heat to medium-low and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
5. When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors or break apart with a spoon. Serve hot.