Rich and satisfying the bread soup is full of bold flavors. I used stale rosemary bread, but any good crusty bread will do.
- ¼ cup very good olive oil, plus more for drizzling
- 8 clove garlic, peeled and minced
- 1 teaspoon coarse salt
- 3 cup bite-size pieces stale crusty rosemary bread (4 ounces), preferably but any good stale bread is fine
- 5 cup rich chicken stock
- 1 teaspoon rosemary leaves, minced
- 1 bay leaf
- salt and pepper to taste
- 3 large, eggs well beaten
- whole flat-leaf parsley leaves, for garnish
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic and 1 teaspoon salt; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat. Cook, stirring often until the bread begins to brown. Stir in stock, rosemary and bay leaf; season to taste with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Discard bay leaf. Stir in eggs. Cook, stirring quite often to keep the eggs broken up, about 10 minutes. Serve soup garnished with plenty of whole parsley leaves, and a drizzle of olive oil.