Weekly Winner – The Only Time Soggy Bread is a Good Thing

IMG_1480.JPGLet’s be clear: In general, I am not a fan of soggy, sodden bread. I’m much more of a chewy-crusty-bread kind of gal. There is one exception however, and that is with this soup. Its name is a bit of a misnomer I think. Garlic Bread Soup to me, evokes the cheesy, crispy garlic bread that adorns a big plate of spaghetti. This is not that. What it is, however is comforting beyond belief. It is basically a garlicky, eggy broth with big chunks of sodden, gooey bread. I mean that in a good way, really! And it certainly is not an attractive dish. Looking at the picture now it looks like a bowl of flaccid chicken. Oh, forget it! There is no describing this soup in a way that will do it justice. Just make it and see for yourself!

One note on the recipe, which by the way comes from Martha Stewart Living, is that it says it makes 5 cups which serves 4. Uh, no. It does indeed make 5 cups but that only manages to serve me and my husband once for lunch. Double it — you’ll be glad you did.

Garlic Bread Soup
Makes 5 cups

1/4 cup extra virgin olive oil
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread
6 cups chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat leaf parsley, for garnish

Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally until very fragrant but not browned, about 10 minutes.

Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.




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