Name: Julia Older's Garlic Soup
Cuisine: Soups, Stews, Chowders
Ingredients: 3 tablespoons olive oil; 1 cup cubed French bread (crouton size) left standing for 1 to 2 hours; 2 large garlic cloves; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 5 cups stock (half chicken, half beef); 2 eggs, slightly beaten; 2 tablespoons minced fresh parsley; Salt

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Julia Older is a poet and musician who lives in the Monadnock region of New Hampshire. Her books include Cooking Without Fuel and Soup & Bread in collaboration with Steve Sherman.

Ingredients

3 tablespoons olive oil

1 cup cubed French bread (crouton size) left standing for 1 to 2 hours

2 large garlic cloves

1 teaspoon paprika

1/8 teaspoon cayenne pepper

5 cups stock (half chicken, half beef)

2 eggs, slightly beaten

2 tablespoons minced fresh parsley

Salt

Instructions

Heat the olive oil in a frying pan over medium-high heat. Add the croutons and brown in the oil. When the croutons are almost brown, press the garlic with the side of a knife, mince, and add to the pan. Saute the garlic and croutons approximately 3 minutes more. Remove three-quarters of the croutons and reserve. Add the paprika, cayenne, and stock to the croutons remaining in the pan. Bring the soup to a fast boil. Remove the pan from the heat; then quickly stir in the eggs, parsley, and salt. Cover and let stand for 5 minutes. Warm individual soup bowls with hot water. Serve a few saturated croutons in each bowl, and let guests help themselves to the remaining crisp croutons at the table.