4 Tbs (60 ml) extra-virgin olive oil
8 - 12 cloves garlic, peeled
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
4 - 6 thick slices French or Italian bread
4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the oil in a wide, deep saucepan over moderate heat. Sauté the garlic until golden brown, stirring
occasionally. Stir in the paprika and cumin and cook for 1 minute. Remove the garlic cloves
and set aside. Add the bread to the oil and brown on both sides. Remove the bread and set
aside. Add the stock and bring to a simmer. Chop the garlic and add to the stock. Adjust the seasoning
with salt and pepper. Place a piece of bread in each of 4 to 6 serving bowls and ladle the
soup over it. Garnish with chopped parsley and serve immediately. Serves 4 to 6.
