| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Soups, Garlic |
4 |
Servings |
INGREDIENTS
|
|
Bread, French, stale; sliced |
| 4 |
c |
;Water, salt, boiling |
| 8 |
|
Garlic clove |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Parsley; chopped |
| 2 |
tb |
Oil |
| 1 |
ts |
Paprika |
| 4 |
|
Egg |
|
|
The Great Garlic Cookbook |
|
|
Friedlander & Cato |
|
|
per Dan Kidorf |
INSTRUCTIONS
Preheat oven to 450 F. Place bread in with boiling water. Fry onion,
garlic and parsley in oil. Remove garlic and add paprika then turn heat
off. Add to bread/water mixture. Place in oven uncovered for 15 minutes.
It will form a crust. Place in bowls and break an egg into each while soup
is still hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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