http://www.marthastewart.com/recipe/sopa-de-ajo

Ingredients

Serves 6

* 1/4 cup olive oil
* 1/2 pound stale bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
* 8 cloves garlic, very finely chopped
* 1 teaspoon hot pimenton (Spanish smoked paprika)
* Coarse salt
* 8 cups store-bought low-sodium chicken stock, vegetable stock, or water
* 6 large eggs


Directions

1. Heat olive oil in a large skillet over medium-high heat. Add bread and cook, stirring until golden brown, about 5 minutes. Add garlic, pimenton, and season with salt. Cook until very fragrant, about 3 minutes.
2. Add stock and bring to a boil; immediately reduce heat and simmer until bread is very soft, about 15 minutes; season with salt.
3. Meanwhile, bring a large saucepan of water to a boil. Reduce to a simmer. Break one egg at a time into water. Poach for about 2 minutes for a runny yolk or longer if desired. Using a slotted spoon, transfer eggs to a paper towel-lined plate and drain slightly. Ladle soup into 6 bowls and add an egg to each; serve immediately.

That's very similar to a garlic soup I used to make, except I don't use eggs. That makes a simple, good soup.
Nice recipe.

(have you tried that College Inn Bold stock yet?)

The egg really sets it off, I think it makes a big difference.

Yes, I have tried the Bold stock. That's what I used yesterday when I made this. It's really good! I buy the beef also.

oops, I didn't notice this was from last year

LOL.....I should have posted the new picture in here..

Yep!! It's still good!