per serving
• 4 small cloves garlic
• 1 Tbs. olive oil
• 1 tsp. paprika
• ½ tsp. salt
• 1½ to 2 cups hot water
• dash of Tabasco sauce (optional)
• dash of Worcestershire sauce (optional)
• approximately1½-inch-thick slice dry French bread
• 1 egg
1. Peel the cloves of garlic and slice them thinly. Heat the olive oil in a saucepan or an earthenware casserole and sauté the garlic in it until it is just beginning to turn golden. Add the paprika and salt and stir quickly for about 1 minute, then add the hot water. Simmer the broth for a few minutes, taste, and add a dash of Tabasco and a dash of Worcestershire if you like.
2. Break the bread up into chunks, or if it is still soft enough, cut it into paper-thin slices. Add the bread to the broth. When the bread is quite soft and the broth is simmering again, break in the egg and ladle some broth over it. Turn down the flame and continue to simmer the soup until the egg is poached to your taste.
