Temps de cuisson: 40 min. Portions: 4
1/2 cup olive oil
2 tsp.minced garlic
3 cups coarsely crumbled whole-wheat bread
1 tsp. paprika
6 cups chicken stock
salt and fresh ground pepper to taste
1 tbsp. chopped cilantro ( or scallion) optional
Coat a soup pot with non-stick cooking spray. Add the garlic and cook over medium heat until light brown,stirring constantly. Add the broth, water,bread and pepper; mix well. Bring the mixture to a boli, then reduce the heat to low.
Remove 2 Tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup forming egg strands. Cook for 5 minutes, until heated through.
Ladle the soup into individual bowls, top with the scallion rings and serve immediately.