Castilian Garlic Soup

This recipe makes a soup that is lighter than that normally served in the restaurants of Castile, where they usually fry the garlic and paprika in olive oil and mix this into the boiling water with the salt and orégano. The garlic taste in this soup is deliciously subtle and the pieces of bread should be cut quite small so that they do not swell too much and become ‘soupy’ and too strongly flavoured with paprika.