Red Garlic Soup

Directions

1. 1
   Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot.
2. 2
   Add enough water to cover, about 1 gallon, and bring to a boil.
3. 3
   Skim and discard foam that rises to the top.
4. 4
   Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top.
5. 5
   If liquid is evaporating too rapidly, add a cup or two of water.
6. 6
   Strain by lifting liquid out with a ladle.
7. 7
   Discard the onion and garlic, and set aside to cool.
8. 8
   Reserve 2 quarts for the soup, and save the extra for another use.
9. 9
   (It will keep in the refrigerator up to 5 days).
10. 10
    Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden.
11. 11
    Add the cured ham, and saute for a minute.
12. 12
    Add the tomato and paprika, and saute briefly, then add the reserved chicken stock.
13. 13
    Bring to a boil, reduce heat and simmer for 30 minutes.Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil.
14. 14
    With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron.
15. 15
    Stir paste into the simmering soup, and add the bread, breaking it up a bit.
16. 16
    If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft.
17. 17
    Serve soup immediately, ladling it into warm earthenware bowls.