Garlic Soup

• 1/4 cup olive oil
• 6 cloves garlic, peeled
• 4 cups chicken stock
• 1 1/2 tablespoons sweet Spanish paprika
• 12 to 16 slices quality white bread, crust removed (about 12 ounces)
• Salt
• 2 egg whites

1. Heat the olive oil in a small skillet on medium-low heat.
2. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes.
3. (Adjust the heat so the garlic browns lightly.)
4. Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
5. Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
6. Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt.
7. Stir to loosen the bread; it will begin to break down.
8. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture.
9. Cover and let flavors meld, about 10 minutes.
10. In a small bowl, beat the egg whites.
11. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool.
12. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons.
13. Cook for another minute or two and serve.

olive oil, garlic, chicken stock, sweet spanish paprika, white bread, salt, egg whites

Taken from cooking.nytimes.com/recipes/12730 (may not work)