Egg and Garlic Soup
5 cloves of garlic, sliced
3 T. olive oil
6 slices French or baguette-style bread
6 cups chicken stock
1 T. sweet Paprika
salt and ground black pepper, to taste
5 eggs, beaten
Parsley, for Garnish
Heat oil in a heavy skillet over med. Heat. Add garlic cook until light brown. Remove garlic and reserve. Place slices of bread in garlic oil and fry until crisp and just turning a light brown. Remove from pan, cool, and break into small pieces. Meanwhile, in an oven-ready soup pot combine chicken stock, paprika, salt and pepper. Heat to boiling over med-high heat. Reduce heat to simmer and add bread and reserved garlic. Cover and simmer for 20 minutes.
Preheat oven to 450 degrees, with rack in bottom third of oven. Whip eggs until very light. When stock has simmered 20 minutes, remove from stove and pour eggs over surface of soup. Place the pot in oven, lid removed, until eggs are set, approximately 10 minutes.
Serve in individual bowls.