- 1 qt chicken stock
- 2 heads whole garlic cloves, peeled
- 4 eggs
- 1- 2 T sherry
- salt and freshly ground black pepper to taste
- fresh chopped cilantro to taste
- In a medium-size pot, bring the chicken stock to a gentle boil.
Add the whole garlic cloves and simmer for twenty minutes, until they
are quite soft and their flavor permeates the soup. Poach the eggs in the
broth. For this, break an egg into a small ceramic dish, swirl the
simmering soup with a wooden spoon, and gently slide in the whole egg.
Repeat this process for each egg, then continue simmering a few more
minutes until they are all cooked. Remove from the heat, stir in the
sherry, salt and pepper, and garnish with the cilantro. Serves 4.
very simple soup is wonderfully aromatic 'head food.' Don't be alarmed at
the prospect of eating so many garlic cloves; they taste quite bland
after imparting almost all their flavor to the magnificent broth. Best
with lots of crusty French bread, or garlic bread if you're hard core...