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Print this Recipe    Garlic 03

Simple Garlic Soup Provencal (Serves 4)

6 cups (1.5 L) Water
1 1/2 teaspoons Salt
8 to 10 large cloves garlic, minced or put through a press
1 teaspoon dried sage
1 small bay leaf
1 teaspoon dried thyme
2 eggs
Freshly ground pepper to taste
4 slices bread, toasted or sauteed in butter or olive oil.

Bring the water to a boil in a medium saucepan and add the salt,
garlic and herbs. Simmer for 10 minutes.

Beat the eggs in a large bowl. Stirring all the while with a whisk
or wooden spoon, strain the broth into the bowl. Adjust the
seasoning and serve at once, garnishing each serving with a crouton.

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