Bread, Egg And Garlic Soup

1. 1

   Toast and cube the bread.

2. 2

   Chop the parsley.

3. 3

   Heat the olive oil in a heavy bottomed sauce pot over medium heat.

4. 4

   Add the garlic and pepper flakes and cook for 2 minutes.

5. 5

   Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).

6. 6

   Add the stock and parsley.

7. 7

   Bring to a low simmer and cook for 6 minutes.

8. 8

   Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.

9. 9

   Cover the pot and poach the eggs for 3 minutes (or to your liking).

10. 10

    To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.

11. 11

    Sprinkle each bowl with a little grated parmesan cheese and ground pepper.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.