Instructions: Chop finely: 8 cloves garlic. Saute in 1/4 cup olive oil until lightly browned.

Add 1 quart beef stock and 1 teaspoon salt. Bring to a rapid boil.

Break a fresh egg into each heated soup plate. Strain the hot soup over the raw egg and serve immediately.

"This recipe is a triumph of experiments over experience. The first time I had this soup in San Juan at La Mallorquina, I was nearly overpowered and so were my traveling companions. But I was assured that garlic soup was a great delicacy and Id be missing something if I didnt have it in my repertoire. So I took the recipe and we tried it this way and that way. Suddenly, a marvelous concoction! Garlic soup! The trick is that your garlic must be absolutely fresh, and you saute it very gently-dont burn it. An easy and truly delicious soup."

Quote from "A Treasury of Great Recipes" by Mary and Vincent Price.

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