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1
Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot.
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2
Add enough water to cover, about 1 gallon, and bring to a boil.
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3
Skim and discard foam that rises to the top.
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4
Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top.
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5
If liquid is evaporating too rapidly, add a cup or two of water.
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6
Strain by lifting liquid out with a ladle.
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7
Discard the onion and garlic, and set aside to cool.
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8
Reserve 2 quarts for the soup, and save the extra for another use.
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9
(It will keep in the refrigerator up to 5 days).
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10
Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden.
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11
Add the cured ham, and saute for a minute.
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12
Add the tomato and paprika, and saute briefly, then add the reserved chicken stock.
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13
Bring to a boil, reduce heat and simmer for 30 minutes.Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil.
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14
With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron.
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15
Stir paste into the simmering soup, and add the bread, breaking it up a bit.
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16
If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft.
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17
Serve soup immediately, ladling it into warm earthenware bowls.
