Papa's Castilian Garlic Soup

Описание: Papa's Castilian Garlic Soup
In case you are wondering...I'm Papa. That's the name my grandchildren tagged me with, so my son-in-law and others call me that too.
This Castilian Garlic Soup was named after the region of Spain in which it was first created, Castile--and boy is it good. Don't let the ingredients fool you. The first time I made this, it was real good, but not good enough for my picky taste buds. So I decided to make a few changes and the results were nothing short of fantastic!
You just have to give this a try!
6 LARGE SERVINGS
Extra-Virgin olive oil
3/4 white onion, sliced and cut in half
1 teaspoon chopped garlic
1. Heat a little olive oil in a soup pot and sauté the onion slices until they are slightly browned. Then add the garlic and stir to blend well. Cook this for 20 seconds or so.
3 14 ounce cans of low-salt fat-free chicken broth
3/8 cup dry white wine (Chardonnay works really well in this soup)
1 14.5 ounce can chopped tomatoes
3/16 teaspoon ground cumin
1-1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
pinch saffron threads (This is really important to get those delicious Mediterranean flavors in this soup)
2. Put the above ingredients together in the soup pot and simmer for 20 minutes.
1 handful spinach
3. Add the spinach and heat it in the soup until it is just wilted.
3 pieces sliced sour-dough or sweet French bread
4. Toast the bread on one side in a hot skillet with a little extra-virgin olive oil in it.
6 poached eggs (poach the eggs while the French bread is toasting)
5. Put the soup in bowls and float the bread on top of the soup, toasted side up. (If you are not adding the eggs for some reason, you can cut the bread into bight-sized pieces and eat your soup like that. However, I highly recommend you add the eggs, as they make this dish really special.)
6. Place the eggs on top of the toasted bread in the soup. The eggs will make this soup a whole meal.
Serve the soup immediately. I really love this soup, and I hope you will too.