Don’t add the soup to the egg mixture until read to serve.

Ingredients:

2 Tbsp olive oil

1 head of garlic, cloves separated and peeled

1 cup bread cubes

4 cups chicken stock

2 eggs

¼ cup whipping cream

squeeze of lemon juice

2 Tbsp chopped fresh parsley

salt and pepper

Serves 4

Method:

Heat oil in skillet over medium-low heat. Add garlic cloves and saute for 2-3 minutes, until slightly softened but not brown. Scoop the garlic out into a soup pot and add bread cubes to the pan.

Saute until browned, about 5 minutes, turning occasionally. Reserve.

Add stock to the soup pot with the garlic. Bring to a boil, cover and simmer for 20 minutes until the garlic is very soft. Blend with a hand blender or in a food processor.

Beat eggs and cream together, then pour into soup bowls. When ready to serve, bring soup to a boil again, then pour into the egg mixture. Eggs will curdle. Season with salt, pepper and a few drops of lemon juice.

Garnish with bread cubes and parsley.

Source: Lucy Waverman’s Home Chef column, The Globe and Mail, March 8, 2003