Portuguese Garlic Soup

         Yield: 6 Servings
Categories: Soups

8 Cloves garlic; thinly sliced -or chopped 3 tb Olive oil 6 c Chicken stock; (up to 8) 6 Eggs 1 tb Parsley; chopped Salt and pepper 1 pn Cayenne Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup. Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley. This soup is also great when you have a cold. Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 17, 1997