Spanish Garlic Soup With Egg
|French bread slices||4 (1/2 Inch Thick, About 3 1/2 Inch Wide)|
|Olive oil||3 Tablespoon|
|Chopped garlic||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Regular strength chicken broth||5 Cup (80 tbs)|
|Dried bay leaf||1|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Brush both sides of bread lightly with oil, using about 1 tablespoon total.
Place in a single layer on a rack in a 10- by 15-inch pan.
Bake in a 325° oven until firm and golden, 20 to 25 minutes.
Meanwhile, in a 3- to 4-quart pan, combine remaining 2 tablespoons oil, garlic, and onion.
Stir often over medium heat until onion is very limp, about 15 minutes.
Add broth and bay leaf.
Cover and simmer 15 to 20 minutes.
Crack eggs carefully into simmering broth, adding 2 at a time.
Cover and simmer just until whites are barely set and yolks are still soft, about 3 minutes.
Lift out eggs with a slotted spoon and set each egg on a piece of toast.
Repeat with remaining eggs.
Ladle equal portions of soup into 4 bowls.
Set a piece of toast with egg in each bowl, then sprinkle equally with parsley.
Add salt and pepper to taste.