Instructions: In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and saute until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.

Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.

Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve.

This recipe yields 4 servings.

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