Garlic Soup

Directions

1. 1
   Heat the olive oil in a small skillet on medium-low heat.
2. 2
   When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes.
3. 3
   (Adjust the heat so the garlic browns lightly.)
4. 4
   Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
5. 5
   Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
6. 6
   Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt.
7. 7
   Stir to loosen the bread; it will begin to break down.
8. 8
   Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture.
9. 9
   Cover and let flavors meld, about 10 minutes.
10. 10
    In a small bowl, beat the egg whites.
11. 11
    Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool.
12. 12
    Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons.
13. 13
    Cook for another minute or two and serve.