Garlic Soup with Piperade

This recipe is from my Mother-in-Law.  It's great for dinner or an after party hangover cure!


3 to 4 Tablespoons olive oil
1/2 gallon of water or chicken broth
6 to 7 cloves of garlic
Chicken bullion
6 to 7 eggs
7 to 8 slices Ciabatta bread, diced and toasted or can be staled
Pinch of red pepper flakes & parsley (optional)
Piperade (whole or half of a jar to taste)

In pot, add oil and brown the chopped garlic. Drain oil.  Add water (add bullion to taste) or chicken broth. Add Piperade, pepper flakes and parsley.  Bring to boil.  Crack and drop eggs in.  Let boil again.  Add diced bread and let sit for 5 minutes. Ready to serve!

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Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson