Title: Sopa de ajo
 Categories: Soups, Eggs, Mexican, Garlic
      Yield: 4 Servings
 
      4 sl Firm white bread
      4 c  Stock
      1 tb Butter
      1    Bay leaf
      1 tb Olive oil
      1 ts Lemon juice
      4    Cloves garlic, minced
      4    Eggs
 
  Serves 4
  
  Trim crusts from bread, dice.  Cook bread cubes and garlic in butter
  and oil over medium-high heat until cubes are golden. Remove and keep
  warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a
  simmer over medium heat.  Break eggs, one at a time into a saucer and
  slip into hot broth.  Poach until whites are set but yolks are still
  liquid (4 minutes). With a slotted spoon, carefully transfer each egg
  to a warm soup bowl. Ladle broth over eggs and sprinkle with
  croutons. Makes 6 cups.