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The Tasteful Kitchen Recipe
Garlic Soup
3 tablespoons olive oil
9 cloves garlic, halved
1/2 loaf crusty French bread, cut into 1 inch cubes
1 tsp. salt
1/2 tsp. freshly ground pepper
8 cups chicken stock
3 eggs, lightly beaten
2 tbsp. fresh Epazote, marjoram or oregano leaves, chopped
1 lime, cut into wedges
Preheat an oven to 325 degrees. In a soup pot over low heat, warm the olive oil and garlic halves cooking slowly and infusing the oil with the garlic flavor, about 5 min. Remove from the heat and remove the cloves from the oil.
Place the bread cubes in a bowl and pour about 1/2 the oil over them tossing well to coat. Sprinkle with salt and pepper and spread out on a baking sheet. Bake until golden brown and crisp being careful not to burn them, about 10-15 min. Remove from the oven and set aside.
Pour the stock into the soup pot with the remaining oil and bring to a simmer. Gradually add the eggs to the simmering stock while stirring constantly in a circular motion. Add the epazote, marjoram or oregano and simmer until the eggs are set about 3 minutes. Remove from the heat.
Place the bread croutons in bowls and immediately serve the soup over them with a lime wedge on the side.
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