Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Firm white bread 1 tb Olive oil
4 c Stock 1 ts Lemon juice
1 tb Butter 4 Cloves garlic, minced
1 Bay leaf 4 Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and garlic in butter
and oil over medium-high heat until cubes are golden. Remove and
keep warm. Combine stock, bay leaf and lemon juice in same pan.
Bring to a simmer over medium heat. Break eggs, one at a time into a
saucer and slip into hot broth. Poach until whites are set but yolks
are still liquid (4 minutes). With a slotted spoon, carefully
transfer each egg to a warm soup bowl. Ladle broth over eggs and
sprinkle with croutons. Makes 6 cups.

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