2 T. butter
1 T. olive oil
12 garlic cloves, quartered
6 thick slices Italian bread,
cut into 1" cubes
1/2 cup dry red wine
6 cups chicken stock or
reduced-sodium canned chicken
or beef broth
1 T. chopped fresh parsley
salt and pepper to taste
6 small eggs
grated Parmesan cheese
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In a heavy pot, melt butter
with olive oil over low heat.
Add garlic and cook 2 minutes;
don't burn. Add wine, stock,
and parsley. Bring to a boil
over medium heat, reduce heat
to low, and cook 10 minutes.
Season with salt and pepper.
One at a time, crack eggs and
gently slip into pot without
breaking yolks. Cover pot and
poach eggs in soup 3 minutes, or
until whites are set and yolks
are medium-firm. Serve an egg in
each bowl with soup around it.
Pass a pepper mill and a bowl
of Parmesan cheese.