One of the main differences between Spanish garlic soup and garlic soups of some other Eastern European countries is the addition of eggs. Many other garlic soups call for cubed potatoes, or cheese and cream, which also serve the thicken the soup.

Ingredients for Madrid Garlic Soup

• 1/2 cup olive oil
• 8 crushed cloves garlic
• 1 t paprika
• 8 slices stale bread
• 4 bouillon cubes
• 1/2 t salt
• 1/4 t pepper
• 2 quarts water
• 5 eggs

Heat oil in large skillet. Add and lightly brown garlic cloves. Do not overcook.

Stir in paprika. Brown slices of bread in oil mixture.

Transfer to a large kettle. In a large pot, combine bouillon cubes, salt, pepper and water. Heat until cubes are dissolved. Pour over bread. Bring to a full boil. Reduce heat and simmer 15 minutes.

Break eggs, one at a time, into kettle. Cover. Simmer until the whites are set. Servings: 6