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Sopa De Ajo Con Huevos-Garlic Soup with Egg

2 tb Oil
6 Sliced onions
10 Or more cloves garlic finely chopped
2 l Water or chicken stock
4 sl Thick bread


Heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced onions. Add 10 or more cloves of garlic, finely chopped, and continue cooking until the onion is transparent. Pour in 2 L water or chicken stock and simmer, covered, for half an hour. Put 4 thick slices of coarse bread in the bottom of four large soup bowls. When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set. Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top. Serve very hot.


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