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1
Combine the olive oil and garlic in a deep skillet or broad saucepan, turn the heat to medium, and sprinkle lightly with salt and pepper.
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2
Cook, turning the garlic cloves occasionally, until they are tender and lightly browned all over, about 10 minutes; lower the heat if they seem to be browning too quickly.
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3
Remove the garlic with a slotted spoon.
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4
Turn the heat to low and add the bread (in batches if necessary); cook on each side until nicely browned, a total of about 4 minutes.
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5
Remove the bread, add the stock, and raise the heat to medium-high.
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6
When the stock is nearly boiling, add the shrimp and salt and pepper to taste.
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7
Cook until the shrimp are pink, about 4 minutes.
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8
Put a piece of bread and a portion of garlic in each of 4 bowls, then ladle in a portion of soup and shrimp.
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9
Sprinkle with the parsley if desired and serve.
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10
Thai Garlic Soup: Like egg drop soup, a simple soup like this has relatives from around the globe.
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11
This is one of my favorites.
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12
To make it, add a minced fresh chile, or a few small dried chiles, to the oil along with the garlic (discard dried chiles after cooking).
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13
Omit the bread; add 2 cups cooked rice to the soup along with the shrimp.
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14
Substitute fresh cilantro for the parsley, and serve with wedges of lime.
