Garlic Bread Soup

I got this from marthastewart.com and it just looked so delicious! We had it as an accompaniment to the stuffed peppers. It turned out ok and was VERY garlicy. So be prepared.

Garlic Bread Soup
Makes 5 cups; serves 4

Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces.

Prep: 10 minutes
Total: 40 minutes

1/4 cup extra-virgin olive oil, preferably Spanish
2 TBSP garlic paste
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten

Directions
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.