4 sl Firm white bread
4 c  Stock
1 tb Butter
1    Bay leaf
1 tb Olive oil
1 ts Lemon juice
4    Cloves garlic, minced
4    Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and garlic in butter and
oil over medium-high heat until cubes are golden. Remove and keep warm.
Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over
medium heat. Break eggs, one at a time into a saucer and slip into hot
broth. Poach until whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.