Garlic Soup, Spanish-Style, With Egg

• 4 tablespoons extra-virgin olive oil
• 4 large cloves garlic, sliced (about 1 tablespoon garlic)
• 4 slices French or Italian bread 1/2-inch thick
• 1/4 cup finely chopped sweet red pepper
• Pinch dried red pepper
• 5 cups well-flavored beef or chicken stock
• Salt to taste
• 4 eggs, at room temperature
• Pinch of chopped fresh parsley

1. Heat oil in a large saucepan.
2. Add garlic and saute over medium heat until the garlic is barely golden.
3. Remove the garlic from the pan, draining as much oil as possible back into the pan.
4. Saute the bread slices in the oil remaining in the pan until the bread is golden brown.
5. Remove the croutons from the pan.
6. Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender.
7. Stir in the stock and return the garlic to the saucepan.
8. Bring to a simmer and simmer for 30 minutes.
9. Taste and season with salt if necessary.
10. Just before serving, warm each of four soup plates, then place a crouton in each plate.
11. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton.
12. Sprinkle with parsley and serve at once.

extravirgin olive oil, garlic, sweet red pepper, red pepper, wellflavored beef, salt, eggs, fresh parsley

Taken from cooking.nytimes.com/recipes/9787 (may not work)