|200 g||bread (stale)|
|80 ml||olive oil|
|1 tsp||Piment d'Espelette|
|1 l||chicken stock|
Peel and slice the garlic. Cube the bread.
Heat olive oil in a large pot. Toast bread cubes in the olive oil over medium heat until golden brown, approx. 5 min. Add garlic and fry together briefly. Add Piment d'Espelette and deglaze with chicken stock. Simmer for approx.10 min.
Bring the soup to a boil. Serve in bowls and season with salt and pepper to taste. Add one raw egg into each bowl while the soup is still hot and enjoy!