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Garlic Soup #2

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Mexican Soups/stews Vegetables


  • 3 Cloves Garlic; Crushed
  • 2 tb Vegetable Oil
  • 2 White Bread; Slices, *
  • 4 c Chicken Broth
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 1 Egg; Large, Slightly Beaten


* Bread should be cut into small pieces.
Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired.
From Betty Crocker's "Southwest Cooking" and from Tia Darrow. File