Sopa de Ajo al Tomate

1. 1

   Preheat the oven to 450F.

2. 2

   Place a large saucepan over medium-high heat.

3. 3

   Add the olive oil and garlic cloves and cook, stirring occasionally, until the garlic is softened and lightly browned, about 5 minutes.

4. 4

   Stir in the tomatoes and bay leaf and continue stirring until the tomatoes begin to break down, about 5 minutes.

5. 5

   Pour in the chicken stock and bring to a boil; lower the heat and simmer for 20 minutes.

6. 6

   (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day; reheat before proceeding.)

7. 7

   Meanwhile, prepare the soup bowls.

8. 8

   Place the bread slices in the bottom of 4 individual heatproof dishes and then break an egg over each slice.

9. 9

   When the soup is ready, season with salt and pepper, then strain the soup into the individual bowls.

10. 10

    Sprinkle the parsley on top of the soup and bake for 5 minutes.

11. 11

    Serve piping hot.

12. 12

    The meager, ultra simplified version, which is still quite good.

13. 13

    Omit the tomatoes and use water in place of stock.

14. 14

    Omit the eggs; instead, toast the bread (better still, fry it on both sides in extra virgin olive oil).

15. 15

    Finish with freshly grated Parmesan cheese.

16. 16

    Omit the bread and eggs.

17. 17

    Finish the simple soup with about 1/4 cup chopped fresh cilantro leaves and loads of fresh lime juice.

* Per serving · 4 servings · Values may vary.