Steps

1. Cut Bacon 80g into 1cm cubes. The key here is fine dicing to extract maximum sweetness into the soup more quickly.
   🕒 00:19
2. Slice 1/2 Onion into 5mm thick slices.
   🕒 00:56
3. Cut Bread (optional) into pieces slightly smaller than the final size, anticipating it will absorb liquid and expand in the soup.
   🕒 01:45
4. Peel and remove the sprout from 2 cloves of Garlic, then slice them thickly.
   🕒 02:21
5. In a cold pot, add the diced Bacon and sliced Onion. Pour in approx. 2 tbsp of Olive Oil.
   🕒 02:40
6. Place the pot over low heat and sauté for about 5 minutes, or until the Bacon and Onion become tender. The trick is to cook slowly over low heat to fully bring out the sweetness of the bacon and onions; avoid medium heat which can prevent proper caramelization.
   🕒 03:00
7. Add the sliced Garlic and Chili Pepper (optional) to the softened Bacon and Onion. Sauté until the garlic becomes fragrant. The secret is to add the garlic slightly later than the bacon and onions; adding it too early can cause it to burn and become bitter.
   🕒 03:21
8. Once fragrant, add the cut Bread to the pot. Stir to allow the bread to absorb the flavorful oil from the bacon and garlic.
   🕒 03:40
9. Add 600cc Water, 1 tsp Paprika Powder, and 2 tsp Consommé to the pot. Bring to a boil over medium-low heat.
   🕒 03:59
10. Once boiling, reduce the heat to low and taste. Adjust seasoning with 2 pinches of Salt if needed.
    🕒 04:24
11. Gently crack 2 Eggs into the soup. Cover the pot and let it simmer for 3 minutes to cook the egg whites while allowing the soup's flavors to meld.
    🕒 04:42
12. After 3 minutes, remove the lid and turn off the heat. Drizzle a little more Olive Oil over the soup.
    🕒 05:01
13. Garnish with dried Parsley for a touch of color and freshness. The soup is ready!
    🕒 05:16
14. Ladle the soup into serving bowls.
    🕒 05:29