from Cooking the Cuban Way by Alison Behnke and Victor Manuel Valens
serves 4 – This recipe takes about 20 minutes to make.
Here is a good way to use that tidal wave of garlic that’s arrived in your box
2 tbs. olive oil
6 cloves of garlic, peeled and crushed
2 slices of stale bread, cubed
4 cups of chicken broth or vegetable broth if you prefer If you choose to use vegetable broth, do not add the egg. This is a lower fat dish.
1 bay leaf
½ tsp. salt
1 egg
In a sauce pan, heat the oil over medium-high heat. Add crushed garlic and bread cubes. Saute 2 to 3 minutes, or until garlic is golden but do nut burn it.
Remove the bread and garlic to a small bowl. Using a fork or a wooden spoon, mash garlic and bread together. Return to the sauce pan and add the broth, bay leaf, and salt. Stir well. Turn heat to high and bring the mixture to a boil. Then reduce heat and simmer for 5 minutes.
In a small bowl, beat egg well. Stir into soup and serve immediately, piping hot.