________________ Garlic Soup (Sopa de Ajos) 4 Tbs (60 ml) olive oil 8-12 cloves garlic, mashed into a paste with some salt 6 cups (1.5 L) chicken stock Salt and freshly ground pepper to taste 4-6 eggs 4-6 thick slices day-old or lightly toasted Cuban, French, or Italian bread Chopped parsley for garnish Heat the oil in a large pot over moderate heat and saute the garlic until fragrant, about 3 minutes. Add the stock, salt, and pepper and bring to a boil. Reduce the heat and gently drop the eggs into the soup. Simmer uncovered until the eggs are poached to the degree you prefer, 4 to 10 minutes. Place a slice of bread in each serving bowl and ladle the soup over it. Place a poached egg in the center of each bowl and garnish with chopped parsley. Serves 4 to 6.
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