Cook The Book: Castilian Garlic Soup

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5 or 6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)

1/4 cup extra-virgin olive oil

1 tablespoon dried red pepper

6 cups chicken stock

1/2 cup Spanish amontillado or oloroso sherry

A pinch of ground cumin

A pinch of saffron threads

Sea salt to taste

To serve

4 half-inch-thick slices of crusty bread

1 garlic clove

4 poached eggs (optional)

Freshly grated manchego cheese (optional)

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