Garlic and Rosemary Bread Soup

Ingredients

• 1  bay leaf 
• 5 cup rich chicken stock 
• 1 teaspoon coarse salt 
• 4 ounces bite-size pieces crusty rosemary bread good stale fine
• 3 large eggs well beaten
• 1 leaf flat parsley leaves whole for garnish
• 8 clove garlic minced peeled
• 0.3 cup very olive oil good plus more for drizzling
• 1 teaspoon rosemary leaves minced
• 4 servings salt and pepper to taste

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium-low heat until hot but not smoking.
2. Add garlic and 1 teaspoon salt; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
3. Add bread, and stir to coat. Cook, stirring often until the bread begins to brown. Stir in stock, rosemary and bay leaf; season to taste with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.Discard bay leaf. Stir in eggs. Cook, stirring quite often to keep the eggs broken up, about 10 minutes.
4. Serve soup garnished with plenty of whole parsley leaves, and a drizzle of olive oil.