Ingredients

• 4 tablespoons olive oil
• 3 1/2-inch-thick French bread slices (each about 3 x 5 inches)
• 2 tablespoons minced garlic
• 3 14 1/2-ounce cans low-salt chicken broth
• 10 ounces fully cooked smoked garlic sausage (such as kielbasa or linguiça), thinly sliced into rounds
• 1 cup drained canned garbanzo beans (chickpeas)
• 2 teaspoons paprika
• 6 tablespoons chopped fresh parsley
• 1 large egg, beaten to blend

Instructions

1. Heat 2 tablespoons oil in heavy large pot over low heat. Add bread. Cook until brown, about 2 minutes per side. Transfer bread to paper towels and cool. Cut into 1/2-inch croutons.
2. Heat remaining 2 tablespoons oil in same pot over medium heat. Add garlic and stir 30 seconds. Add broth, sausage, garbanzo beans and paprika. Bring soup to simmer. Mix in parsley and egg; stir constantly to break egg into strands as it cooks. Season with salt and pepper. Ladle into bowls. Top with croutons.