Sopa De Ajo

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.