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Olive Garlic Soup

12 lg. cloves garlic
2 med. tomatoes, chopped
2 tbsp. olive oil
2 c. tomato juice
2 c. water
1/2 tsp. paprika
1/4 tsp. cracked bay leaves
4 eggs, beaten
4 slices firm white bread, cut into thirds
1/2 c. sliced Spanish green olives
1/8 tsp. pepper


In a saucepan combine garlic, tomatoes, oil, juice, water, paprika and bay leaves. Bring to a boil; cover and simmer 30 minutes. While soup is cooking, pour eggs over bread in 2 quart casserole. Strain soup; add olives, pepper and salt. Pour into casserole. Bake in 400 degree oven for 10 minutes.


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