Chef John's Spanish Garlic Soup (Sopa De Ajo)

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with aluminum foil.

Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.

Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.

Heat 1/4 cup olive oil in a heavy pot over medium heat.

Cook and stir garlic in hot oil until just golden, 1 to 2 minutes.

Add ham; cook and stir until heated through, about 1 minute.

Add 1 to 2 teaspoons of paprika and cook for 1 minute more.

Pour bread into pot and toss to coat with hot oil mixture.

Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir.

Bring to a boil, reduce heat to medium, and stir in parsley.

Crack each egg into a small bowl or cup.

Make 4 depressions in the bread on top of the soup with a spoon.

Slowly pour an egg into each depression.

Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes.

Ladle soup into bowls and spoon an egg on top.