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Garlic Soup

1 loaf hearty bread
1/4 cup oil
8 chopped cloves of garlic
croutons
2 small beef broths
dash of paprika
1/4 tsp sweet and hot
ramikins
parsley
grated cheese

1. cut a hearty bread into 3/4" squares, heat a saute pan,add olive oil about a 1/4 cup. When hot toast the bread, add more oil if necessary,brown the bread. When bread is nearly golden brown add about 8 chopped cloves of garlic (do not burn the garlic) When done, remove the croutons,and save the garlic.

2. In a pot add 2 small beef broths, add paprika, a 1/4 tablespoon of sweet and hot each. Add the garlic to the broth,heat the broth but don't boil, cook about 15 minutes.

3. Heat the oven to 350 degrees, take ramikins and add a handful of croutons, ladel in broth(enough to cover,you don't want the croutons to absorb all the broth). Crack an egg into each ramikin and cook in the oven for about 10 mins.(you want the egg whites to cook)watch so the yolks don't overcook.

The soup should have a strong garlic taste, but not overpowering. You can garnish with parsley or grated cheese, a glass Rioja wine will add to your enjoyment. This great for a cold too.

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