From: Chef Gabrielle Hamilton, Prune Restaurant, New York City. Yield: 12 servings. ¼ cup unsalted butter 5-6 garlic heads, mostly peeled and intact, horizontally sliced in half 3 lb. Yukon gold potatoes, diced 8 oz. Serrano ham hock 2 qt. chicken broth 1 qt. water ⅓ cup unsalted butter 1½ Tbsp. sweet smoked paprika (pimenton) 12 peeled garlic cloves 12 slices stale bread 12 large eggs to taste, kosher salt and pepper In a large stock pot, over medium heat, melt butter. Cook ...

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