20 – 40 cloves of peeled garlic or as much as you can stand. Mince (3/4 of the cloves) fine and the remaining ¼ smash against the side of a knife and chop coarsely.
2 quarts or a good amount of chicken broth (enough for 4 people) (homemade if possible)
A good sized bunch of parsley, chopped very fine
A small bunch of cilantro, chopped fine
A few strands of saffron
Fresh ground Salt
Fresh ground pepper
One egg per person
Really good olive oil to cover the bottom of a pan
Old stale French or other similar bread that has been baked in the oven for about ½ hour at 350 so it’s hard
Preheat oven to 425
1) Heat olive oil until it’s hot but not smoking
2) Add chopped and smashed garlic and turn heat down immediately or take pan off stove for a minute. Cook very slowly for about 15 – 20 minutes so its golden brown. The garlic should not be fried and crispy or too dark brown
3) Chop parsley very very fine and add to the garlic so it cooks about 20 minutes also, add saffron at this time too.
4) Slowly add broth into soup so it becomes amalgamated gradually, keep adding until you have a nice garlicky broth with lots of specs of garlic in it
5) Heat for another 20 minutes, not boiling but simmering
6) Crack and then slide an egg or two into soup bowls that can go into an oven. Be careful to keep eggs whole
7) Pour soup into and over eggs to fill bowls about ¾ full
8) Put soup and eggs into oven until egg whites are cooked but yolk is soft (I spoon hot broth over them periodically to cook the whites)
9) Take soup out of oven and place a small piece of bread into the soup so the soup covers it, sprinkle a handful of cilantro and grind salt and pepper on the soup and serve immediately.
Sometimes I put a tiny bit of amontillado sherry in the soup and it’s good too, no more than a capful.