Croutons: 3 slices white bread & 4 tbsp. butter
4 med. garlic cloves
1 c. all-purpose flour
4 eggs
1/2 c. olive oil
2 1/2 qt. chicken broth
Salt & ground pepper

Croutons: Remove and discard crust form bread. Cut into 1/2 inch cubes. Heat butter in a medium skillet. Add bread crumbs and saute over medium heat until crisp and golden, about 2 minutes. Transfer to a paper towel lined plate and set aside.

Peel and mince the garlic. Heat oil in a 4 quart saucepan. Add garlic and flour; cook over low heat until mixture turns not brown, 8- 10 minutes. Gradually whisk in the broth and bring to a boil. Simmer soup for 20 minutes. Strain soup through a fine sieve, return it to saucepan and bring to a simmer.

Beat the eggs and slowly whisk them into the soup. When the soup returns to a simmer, remove it from the heat. Season with salt if necessary. Ladle soup into warm bowls. Sprinkle with black pepper and croutons. Makes 6-8 servings.