Garlic is an iconic, healthful essential in the Mediterranean diet, and sopa de ajo, or Spanish Garlic Soup, is pungent, warming, and simple. If you happened to have had a Spanish grandmother, this is... what she would serve you when you are sick.
In a medium-sized pot, heat the olive oil over medium-high heat. Add the cubed bread and cook for 5 minutes, stirring often, until the bread is lightly browned. Add the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.
Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, or longer for a sweeter less pungent garlic flavor.
Ladle soup into bowls and serve topped with a freshly poached egg.
If you are on a low-fiber diet, use the white bread of your choice, rather than a whole grain bread.
If you are going through chemo, be sure to poach the egg long enough for the yolk to set. It will still taste delicious.