Yield: 6 Servings
|8||Cloves garlic; thinly sliced or chopped|
|3 tablespoons||Olive oil|
|6 cups||Chicken stock; (up to 8)|
|1 tablespoon||Parsley; chopped|
|Salt and pepper|
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