Garlic Soup Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 10 Clove (5gm), finley sliced | |
| 2 slices French bread, crusts removed, cubed | ||
| Chicken broth | 1 Quart | |
| Epazote sprig | 1 | |
| Ground black pepper | 1 To taste | |
| Eggs | 4 , beaten | |
| Chopped cilantro or parsley | ||
| Lime wedges | ||
| Salt | To Taste | |
Directions
Heat a heavy skillet over medium-low heat, add the oil and garlic, and cook gently until the garlic is golden, about 15 minutes.
Remove the garlic from the oil and reserve.
Return the pan to the heat and saute the bread until golden.
Place the garlic and bread in a saucepan over medium heat.
Add the broth and epazote, cover, and simmer until the bread breaks down and mixes with the broth, 10 to 15 minutes.
Season to taste with the salt and pepper.
Raise the heat and stir in the eggs until they are cooked.
Garnish the soup with the cilantro and serve it immediately with the lime wedges on the side.
Remove the garlic from the oil and reserve.
Return the pan to the heat and saute the bread until golden.
Place the garlic and bread in a saucepan over medium heat.
Add the broth and epazote, cover, and simmer until the bread breaks down and mixes with the broth, 10 to 15 minutes.
Season to taste with the salt and pepper.
Raise the heat and stir in the eggs until they are cooked.
Garnish the soup with the cilantro and serve it immediately with the lime wedges on the side.
Chef
