Garlic Bread Soup
Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces.
- Total Time:
- Servings: 4
- Yield: Makes 5 cups
Photography: David Matheson
Source: Martha Stewart Living, May Spring 2004
- 1/4 cup extra-virgin olive oil, preferably Spanish
- 8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
- 2 cups bite-size pieces stale crusty bread (4 ounces)
- 5 cups homemade or low-sodium store-bought chicken stock
- 1 bay leaf
- Coarse salt and freshly ground pepper
- 3 large eggs, beaten
- Flat-leaf parsley leaves, for garnish
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.