Sopa De Ajo
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
firm |
|
| 4 | cups |
stock
|
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
lemon juice
|
|
| 4 | cloves |
garlic
minced |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
firm |
|
| 946 | ml |
stock
|
|
| 15 | ml |
butter
|
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
lemon juice
|
|
| 4 | cloves |
garlic
minced |
|
| 4 | large |
eggs
|
|
Directions
Trim crusts from bread, dice.
Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden.
Remove and keep warm.
Combine stock, bay leaf and lemon juice in same pan.
Bring to a simmer over medium heat.
Break eggs, one at a time into a saucer and slip into hot broth.
Poach until whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle with croutons.
