Asordo

Soup
1 lb French bread; stale loaf
5 Garlic cloves; chopped fine
3 Tbsp Olive oil
2 qt Chicken stock; fresh or canned
1/2 lb Shrimp; peeled
Hot-Pepper Oil Sauce
Salt; to taste

Garnish
4 Eggs; whole
1 sprig Fresh parsley; chopped

Break the bread up into small pieces and soak in water until it is soft.
Squeeze out the water and set the bread aside. In a soup pot toast the
garlic in the olive oil just until it begins to barely brown. Add the
chicken stock to the pot and bring to a simmer. Add the bread to the pot
and simmer, making a thick soup. Add the shrimp, salt to taste and Hot
Pepper Oil to taste. Cook for a 2 to 3 mins. Place the soup in a tureen
and garnish with the parsley. Break the eggs on top of the soup and stir
the eggs into the soup. Serve.

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