Sopa de ajo recipe - Telegraph 1 tsp sweet paprika 4 eggs Preheat the oven to 170C/325F/Gas 3. Bring the chicken stock or water up to the boil in a large pan and keep it warm. In a large frying pan, fry the garlic in a good splash of olive oil over a medium heat. Once it begins to colour, remove the garlic from the pan and set aside for a moment. Using the same pan, add another splash of oil if needed, and add the bread and paprika. Once the bread is golden and crisp, transfer to the stock or water, along with the garlic, and season well. Simmer over low heat for three minutes. Divide the soup between four bowls, place on a baking tray and break an egg into the middle of each bowl. Place in the oven for about eight to 10 minutes or until the whites are just set.