the vegetarian equivalent of chicken soup for colds and flu
but you don't have to be sick to enjoy it
6 cups water
8 - 10 large cloves fresh garlic minced
1 teaspoon sage
1 teaspoon thyme
1 1/2 teaspoons salt
1 bay leaf
4 slices of bread sauteed in olive oil or butter
Bring water to a boil in medium saucepan and add garlic, salt and herbs. Simmer for 10 minutes. Beat eggs in large bowl, continue to whisk
the eggs as you add the broth. Top with croutons and freshly ground black pepper. Serve immediately.
submitted by N.B.
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