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Sopa de ajo

Yield: 4 Servings

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

Instructions:

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.

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