Title: Garlic soup (florida cooking)
 Categories: Soups
      Yield: 1 servings
 
  1 1/4 c  Chicken broth
      2 ts Olive oil
      1 sm Clove garlic or 1/2 large,-
           -peeled and crushed
      1 sl Cuban or French bread
      1 ea Egg
           Salt and freshly ground-
           -pepper to taste
      1 ts Minced parsley
      2 ts Grated hard queso blanco-
           -(see Note) or Parmesan-
           -cheese
 
  Bring the chicken broth to a boil.  In a small skillet, heat the oil.
  Add the garlic and saute until golden and aromatic.  Place the bread
  in a large soup bowl, pour the oil and garlic over it, add the
  boiling chicken broth, and immediately break the egg into the soup.
  It will cook in 2 to 3 minutes.  Add salt and pepper, and sprinkle
  with the parsley and cheese.
  
  NOTE:  There are dozens of quesos blancos, or white cheeses, which is
  exactly how the name translates.  Some are soft, some fresh, but many
  aged. Queso blanco generally is mild flavored, though some of the
  aged ones can be quite tangy.  They are found in markets in Florida
  and in most cities with colonies of residents of Caribbean, Cuban, or
  Mexican ancestry. Try the cheeses, and choose the one that suits your
  taste.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
  Typed in