- 20 mins
- 50 mins
Ingredients
- 3 tablespoons mild flavored olive oil
- 9 cloves garlic, halved
- 1/2 loaf crusty French bread cut into 1inch cubes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups richly flavored chicken broth
- 3 eggs, lightly beaten
- 2 tablespoons chopped epazote leaves
- 1 lime, cut into 6 wedges
Preparation
Step 1
Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic. Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside.
Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately.
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