Sopa De Ajo Recipe

Step 1

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. Makes 6 cups.

Things You'll Need

  • 4sl Firm white bread
  • 4c Stock
  • 1tb Butter
  • 1 Bay leaf
  • 1tb Olive oil
  • 1ts Lemon juice
  • 4 Cloves garlic, minced
  • 4 Eggs

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