- 2 tablespoons extra-virgin olive oil
- 1 head garlic, separated into cloves and peeled
- 4 thick slices French bread
- 1 tablespoon smoked Spanish paprika
- 1/4 teaspoon cumin seeds
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Heat the oil in a heavy pan. Add the garlic and cook just until it is golden (do not allow to brown too much) Remove from the pan with a slotted spoon and reserve.Put the bread in the oil and brown on both sides. Remove.
Stir in the paprika and cumin seeds and stir for a few seconds. Add the chicken both, salt, pepper and the reserved garlic. Bring to a boil and simmer for 30 minutes. Remove garlic and mash into a purée. Whisk back into the soup.Place a slice on bread in 4 bowl. Spoon over the soup. Serve hot.