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Bon Appetit/February 1979 – Cooking for Two

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  • 2 tblsp olive oil
  • 2 slices cubed French or Italian bread (crusts removed)
  • 3 tsp finely minced garlic
  • 1 tsp olive oil
  • 2 tblsp minced green onion
  • 1 tblsp minced parsley
  • 2 cups chicken broth
  • 1 egg, slightly beaten
  • Salt and freshly ground pepper



Step 1

Heat 2 tablespoons olive oil in heavy bottomed 1 quart saucepan. Add bread and 1 teaspoon garlic and cook over low heat, stirring frequently, until golden brown. Remove croutons and set aside. Add remaining garlic and olive oil, green onion and parsley and cook briefly. Stir in broth. Bring soup to boil, reduce heat, cover and simmer for about 30 minutes.

Remove from heat and slowly stir in beaten egg (soup must be below boiling point before adding egg or it will curdle). Season with salt and pepper, top with croutons and serve.

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