Ingredients:
2 tablespoons oil
3 ounces garlic, seperated into cloves ( about 30 cloves)
1/4 cup water
3/4 cup dry breadcrumbs
6 cups chicken stock
2 eggs
Directions:
Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
Puree the garlic with the water and set aside.
Brown the bread crumbs in the reserved oil.
Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
Beat the eggs lightly in a small bowl.
Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
Cook for 3 more minutes and serve.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.