Sopa de ajo

Yield: 4 servings

Measure Ingredient
4 slices Firm white bread
4 cups Stock
1 tablespoon Butter
1 \N Bay leaf
1 tablespoon Olive oil
1 teaspoon Lemon juice
4 \N Cloves garlic, minced
4 \N Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan.

Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes). With a slotted spoon, carefully transfer each egg to a warm soup bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.

Similar recipes