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Ingredients
- 1/4 cups Extra Virgin Olive Oil
- 12 cloves Garlic, Large, Mashed To A Paste With 1 Teaspoon Coarse Salt
- 2 cups Stale Crusty Bread, Cut Into Bite Size Pieces
- 5 cups Chicken Stock
- 1 whole Bay Leaf
- Salt And Pepper
- 3 whole Large Eggs, Beaten
- Flat Leaf Parsley, For Garnish
Method
- Note: I served this with delicious panini. Click on the related blog post link for more details.
- Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
- Add bread and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
- Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.
