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| What You Need: |
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1 1-pound loaf French bread, dry, broken up into small pieces
5 cloves garlic, peeled and finely chopped
3 tablespoons olive oil quarts Chicken Stock or used canned
˝ pound shrimp, peeled
Salt to taste
Piri Piri to taste
GARNISH
Chopped parsley
4 whole eggs
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| How To Cook: |
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1. Soak the bread in water until soft. Squeeze out the water and set the bread aside. In a soup pot toast the garlic in the olive oil, just until it begins to barely brown.
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2. Add the Chicken Stock to the pot and bring to a simmer. Add the bread to the pot and simmer, making a thick soup. Add the shrimp, salt, and Piri Piri.
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3. Cook for a moment. Place the soup in a tureen and garnish with the parsley. Break the eggs on top of the soup.
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4. Bring to the table and stir the eggs into the soup before serving.
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