Garlic Soup

From Marlena Spieler's Hot & Spicy cookbook.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 2  cups  cubed  French bread
• 1⁄2 cup olive oil
• 1  garlic clove, chopped
• 1  head garlic, cloves separated and peeled but left whole
• 2  tablespoons fresh sage leaves
• 3  small  dried red chilies
• 4  cups chicken broth
• 2  eggs
• 1⁄2 cup parmesan cheese, plus extra, if desired, for sprinkling
• 1  tablespoon dry sherry
•  cayenne pepper

Directions

1. Saute bread crumbs in olive oil until golden. Toss with chopped garlic. Set aside.
2. Place whole garlic cloves, sage, small dried chiles, and broth in saucepan. Bring to boil and simmer 15 minutes or until garlic is soft and sweet-flavored.
3. Beat eggs and add 1/2 cup Parmesan cheese. Slowly stir into soup mixture. Simmer for a few minutes over low heat to thicken soup slightly; stir in sherry. Serve immediately, topped with the reserved croutons, sprinkled with cayenne pepper to taste, and with Parmesan cheese, if desired.