Categories: Soups/stews, Mexican, Garlic 
      Yield: 6 servings 
  
     10    Cloves garlic                            Salt & pepper 
    1/2 ts Flour                               4    Eggs 
      2 tb Butter                              2 tb Crumbled Asadero cheese 
      1 qt Beef or chicken stock               1 tb Chopped parsley 
  
  Mash garlic as fine as possible, add flour and saute in butter. (A clay pot 
  is preferred for this.)  Add soup stock and boil 15 minutes. Strain and 
  return to fire. Add seasonings. With soup at boil, slip eggs in gently so 
  the yolk doesn't break. When eggs are poached, serve in bowls with one egg 
  per bowl and parsley and cheese on top.