cubes French bread (best if dry but not hard)
butter or margarine
Heat 3 tbsp
(45ml) butter or margarine in large saucepan with garlic pieces. Cook
gently 5 minutes, stirring. Discard garlic. Add bread cubes and cook
until golden, stirring. Lift out with a slotted spoon. Add 2 tbsp
(30ml) butter or margarine to pan. Add onion and cook gently until onion
is golden, stirring. Add paprika and stock, cover and simmer 20 minutes.
Beat egg well
at serving time. Remove simmering soup from heat. Add about 1 cup (250
ml) of the hot soup, a little at a time, to the eggs, beating constantly
with a fork or whisk. Stir mixture back into soup and set over low heat.
Heat just to boiling point, stirring. Do not boil. Add salt and pepper
to taste. Put 1/4 of the bread cubes in each of four bowls, ladle the
soup over and serve immediately. Sprinkle generously with parsley.