The nicest way to serve this famous Spanish soup is to dish out the broth into small individual earthenware bowls, add the eggs, and set them in the oven to poach until the whites are set and the yolks still runny.
In the cazuela, heat the olive oil over low heat. Slowly raise the heat to medium, add the garlic, and cook, stirring, until soft but not brown, 2 to 3 minutes.
Add the bread cubes and fry, stirring, until they turn golden, about 5 minutes. Season with the pimentün. Add enough hot water to cover the bread and cook slowly for 30 minutes, or until the soup is thi