It’s unusual garlic soup main ingredient of which is wheat toasts. The way of cooking is not ordinary either. Ready made meal is simmered with a raw egg in the clay pots in the oven. As a result you get thick, flavory and nutritious soup with poached egg.
1.Prepare all ingredients. Use any soup stock you like: meat, poultry or vegetable one. If it was kept in the fridge, heat it over the low fire and keep it warm until use. Cut the long loaf into cubes.
2.Heat seed oil in the saucepan, put cubes of bread and fry them over a medium heat until golden brown. Then add salt, pepper, paprika and dried garlic. Mix it thoroughly.
3.Pour hot soup stock in, boil it and keep on cooking for 20 minutes over a low heat with the lid over.
4.Preheat the oven to 200-205°C. Place heatproof pots on the baking sheet. Pour soup in the pots leaving a space for the egg.
5.Crack an egg carefully into the ladle and put it on the top of the soup avoiding yolk damage.
6.Place the pots without lids into the preheated oven for 10 minutes. This time is enough to make the egg white cooked and the yolk will remain liquid.
7.Serve garlic bread soup right after the oven having sprinkled it with fresh herbs.