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     Title: Sopa De Ajo (Castilian Garlic & Bread Soup)
Categories: Breads, Poultry, Wine, Herbs
     Yield: 4 servings

   1/4 c  Extra-virgin olive oil
    10 cl Garlic; thin sliced
     6 oz Country bread; torn in 1/2"
          - pieces
     1 tb Pimentón (smoked paprika)
   1/2 c  Dry white wine
     4 c  Chicken stock
     2 lg Eggs; lightly beaten
          Salt & fresh ground pepper
     1 tb Italian parsley; fine chopped,
          - to garnish

 To a medium pot over medium-high heat, add the oil; when
 hot, add the garlic and cook, stirring frequently, until
 golden, about 3 minutes. Add the bread and pimentón and
 cook, stirring occasionally, until the bread is slightly
 toasted, 4 - 6 minutes. Add the wine and cook until the
 liquid is completely absorbed by the bread, about 2
 minutes. Add the stock and bring to a low boil. Slowly
 drizzle in the eggs while stirring constantly and cook
 until the egg is set and the bread is very soft, about 1
 minute more. Season with salt and pepper, then ladle
 into 4 soup bowls, garnish with parsley, and serve.

 Recipe by José Andrés

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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