Portuguese garlic soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Cloves garlic; thinly sliced or chopped | |
| 3 | tablespoons | Olive oil |
| 6 | cups | Chicken stock; (up to 8) |
| 6 | Eggs | |
| 1 | tablespoon | Parsley; chopped |
| Salt and pepper | ||
| 1 | pinch | Cayenne |
Directions
Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup.
Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley.
This soup is also great when you have a cold.
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Aug 17, 1997