Garlic Bread Soup

By á-6416

Ingredients

• 1/4 cup olive oil
• 8 large garlic cloves, crushed
• 2 cups stale, toasted sourdough bread (4 ounces), torn into small chunks
• 5 cups vegetable stock
• 1 cup canned chopped tomatoes, drained of their juices
• 1 bay leaf
• 3 large eggs, beaten

Preparation

Step 1

Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

Add bread, and stir to coat and fry until crispy. Stir in stock, tomatoes and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.