3 garlic cloves, finely chopped
2 tablespoons vegetable oil
2 slices of white bread, diced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 large egg, beaten
In a saucepan over medium heat cook chopped garlic cloves in oil until brown. Stir in diced slices of white bread; cook until light brown.
Stir in chicken broth, salt, and pepper. Heat to boiling; reduce the heat, cover, and simmer for 20 minutes. Stir part of the hot mixture gradually into beaten egg, then stir back into the soup. Boil, stirring, for 1 minute.
Makes 4 servings.