Sopa de ajo con huevos - garlic soup with egg Recipe

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Sopa de ajo con huevos - garlic soup with egg

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Categories:	Garlic, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

		Stephen Ceideburg
2	tbsp	Oil
6		Sliced onions
10		Or more cloves garlic
		-finely chopped
2	liter	Water or chicken stock
4	slice	Thick bread

Procedures:

1	From colombia in south america, this robust soup is just about a meal in itself on a cold night and easily rivals its better known cousin, french onion soup.
2	heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced onions.
3	Add 10 or more cloves of garlic, finely chopped, and continue cooking until the onion is transparent.
4	Pour in 2 l water or chicken stock and simmer, covered, for half an hour.
5	Put 4 thick slices of coarse bread in the bottom of four large soup bowls.
6	When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set.
7	Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top.
8	Serve very hot.