Garlic Soup with Eggs

1. 1

   In a large heavy skillet heat the oil over medium-high heat.

2. 2

   Add the garlic and bread cubes and saute until both are golden brown, 3 to 5 minutes, stirring constantly.

3. 3

   Add the cayenne and salt and stir well.

4. 4

   Add the chicken stock to the pan and bring to a boil.

5. 5

   Reduce heat and simmer for 15 minutes, stirring occasionally.

6. 6

   Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.

7. 7

   Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time.

8. 8

   Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.

9. 9

   Ladle the soup into soup bowls, topping each portion with one poached egg.

10. 10

    Sprinkle with cheese and serve.

* Per serving · 4 servings · Values may vary.