• 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. Serves 4