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Portuguese Garlic Soup

8 Cloves garlic; thinly sliced or chopped
3 tb Olive oil
6 c Chicken stock; (up to 8)
6 Eggs
1 tb Parsley; chopped
Salt and pepper
1 pn Cayenne


Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup.

Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley.

This soup is also great when you have a cold.




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