1 garlic clove, peeled
1/2 c. butter
12 thin slices of Italian bread
1 1/2 qts. beef broth
1/4 c. chianti wine
6 poached eggs
1/8 tsp. salt
3 tbsp. Parmesan cheese, grated

Saute the garlic in the butter until lightly browned, then discard the garlic. Fry the bread in the butter until lightly browned on each side. Remove the bread and place slices in each bowl. In a large pot, bring the beef broth to a boil and stir in the wine. Cook at a fast heat for 5 minutes. Stir again. Put a poached egg in each bowl, on top of the bread. Salt each egg lightly and sprinkle with Parmesan cheese. Ladle the soup over the eggs to cover both the bread and the eggs. Serves 6.