Remove the peel from the garlic cloves and chop coarsely. Cut the ham into small cubes, rinse the bell pepper, cut it open, remove the stem end and seeds and chop ditto. Heat some olive oil in a saucepan and sauté the garlic, ham and bell pepper for 10 minutes, then remove and set aside.
Remove the crust from the bread, dice it and fry it in the remaining garlic oil, turning and stirring, until golden brown.
Remove from the heat in time.
Bring the broth to a boil, add the garlic-pepper-ham and make a puree with a blender. Season with salt, paprika powder and a dash of sherry. Pour the broth onto warmed plates and sprinkle the toasted bread cubes on top.
Tip: Feel free to use better olives – it pays off!
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