Rating: 4 stars 4.1
51 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 8
  • 1 star values: 2

Simple yet delicious. Cook garlic slowly to bring out the sweetness (the longer it simmers in the broth the better). I serve a bowl of this with a few grilled skewered shrimp laid over the rim of the bowl and crusty bread as a starter. Everyone that tastes it will want the recipe. This recipe is even better if you use a low sodium prepared chicken stock in place of the water and chicken bouillon

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.

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Nutrition Facts

88 calories; protein 4g; carbohydrates 4.3g; fat 6.4g; cholesterol 103.2mg; sodium 80.7mg. Full Nutrition
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