Sopa De Ajo

Serves:

Ingredients:

4 sl Firm white bread
4 c Stock
1 tb Butter
1 Bay leaf
1 tb Olive oil
1 ts Lemon juice
4 Cloves garlic, minced
4 Eggs

Method:

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.