Easy Garlic Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 12 Clove (5gm), quartered | |
| 6 thick slices Italian bread, cut into 1-inch cubes | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| 6 cups Chicken Stock or reduced-sodium canned chicken or beef broth | ||
| Parsley | 1 Tablespoon, chopped | |
| Eggs | 6 Small | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a heavy pot, melt butter with olive oil over low heat. Add garlic and cook 2 minutes; do not burn. Add bread to pan and toss. Add wine, stock, and parsley. Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes. Season with salt and pepper.
2. One at a time, crack eggs and gently slip into pot without breaking yolks. Cover pot and poach eggs in soup 3 minutes, or until whites are set and yolks are medium-firm. Serve an egg in each bowl with soup around it. Pass a pepper mill and a bowl of Parmesan cheese.
2. One at a time, crack eggs and gently slip into pot without breaking yolks. Cover pot and poach eggs in soup 3 minutes, or until whites are set and yolks are medium-firm. Serve an egg in each bowl with soup around it. Pass a pepper mill and a bowl of Parmesan cheese.
Chef
