Portuguese garlic soup

Yield: 6 Servings

Measure Ingredient
8 \N Cloves garlic; thinly sliced or chopped
3 tablespoons Olive oil
6 cups Chicken stock; (up to 8)
6 \N Eggs
1 tablespoon Parsley; chopped
\N \N Salt and pepper
1 pinch Cayenne

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

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