GARLIC SOUP

               8 cloves garlic                 1 tsp salt
               ¼ cup olive coil                6 eggs
               4 cups beef stock               

Finely chop the garlic and sauté gently in the olive oil until lightly browned. Add the stock and salt and bring to a rapid boil. Break a fresh egg into six warm soup bowls and pour the hot soup over the eggs.

Serve immediately.

Adapted from “A Treasury of Great Recipes” (1965) by Mary & Vincent Price. Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!