Cuban Garlic Soup

1 1/4 c Chicken broth
2 t Olive oil
1 Garlic clove, peeled and crushed
1 sl Cuban or French bread
1 Egg
Salt and freshly ground
Pepper to taste
1 t Parsley, minced
2 t Queso blanco, hard, grated

Bring the chicken broth to a boil. In a small skillet, heat the oil. Add the garlic and saute until golden and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup. It will cook in 2 to 3 minutes. Add salt and pepper, and sprinkle with parsley and cheese.

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