Basque Garlic Soup

I found a recipe for Basque Garlic Soup and thought it sounded interesting. My friend Deanna had given me a jar of roast garlic Better than Bouillon concentrate and I thought it would be perfect addition to this soup. The soup is kind of like a french/spainish egg drop soup. It easy to make and you probably already have all the ingredients, save the roasted garlic concentrate.

Six inches of French bread

2 T. Olive oil

20 cloves of garlic minced

1 1/2 T. Smoked Paprika

1 T. Roasted garlic Better than Bouillon

3 cans chicken stock

2.T. Sherry vinegar

1/2 t. Salt

3 cups of boiling water

3 eggs well beaten.

Preheat oven to 450°. Cut french bread into cubes, Place on cookie sheet on oven and toast for 15 minutes until dark brown.

Put olive oil in stockpot and turn on medium high. Add toasted bread to pot and stir, cooking for five more minutes until brad starts to char a little. Add the minced garlic. Cook another minute. Add the smoked paprika and cook 30 seconds. Add the chicken stock, garlic concentrate and water. Bring to a boil. Add vinegar and salt and reduce to simmer for ten minutes. Right before you are ready to serve drizzle the eggs in a slow stream into the pot of hot soup. Remove from heat and serve.