Ingredients: 3 tablespoons olive oil 6 slices Cuban bread, cubed 12 garlic cloves, peeled and minced 1 bay leaf 1 teaspoon paprika 4 cups chicken broth 1 28-ounce can peeled whole tomatoes, drained, and chopped 6 eggs Parsley for garnish Salt and pepper to taste Directions:1. Fry cubes of bread in hot oil, until they begin to brown. Stir in the minced garlic and fry for another minute or two, just long enough to cook the garlic slightly. Use a wooden spoon to mash the garlic and the bread together. Add tomatoes, paprika, bay leaf and chicken broth. Bring to a boil, reduce heat to low and simmer for one hour. Salt and pepper to taste. 2. Separate the eggs, add three tablespoons of the hot broth to the egg yolks to temper them. Add egg yolks to the broth and beat rapidly until smooth. Add the unbeaten egg whites, beating quickly to mix completely. Bring the soup to a boil, remove from heat. Garnish with parsley and serve. |