Categories: Soups/stews, Cheese/eggs, Mexican, Garlic 
      Yield: 4 servings 
  
      4 sl Firm white bread                    1 tb Olive oil 
      4 c  Stock                               1 ts Lemon juice 
      1 tb Butter                              4    Cloves garlic, minced 
      1    Bay leaf                            4    Eggs 
  
  Serves 4 
   
  Trim crusts from bread, dice.  Cook bread cubes and garlic in butter and 
  oil over medium-high heat until cubes are golden.  Remove and keep warm. 
  Combine stock, bay leaf and lemon juice in same pan.  Bring to a simmer 
  over medium heat.  Break eggs, one at a time into a saucer and slip into 
  hot broth.  Poach until whites are set but yolks are still liquid (4 
  minutes).  With a slotted spoon, carefully transfer each egg to a warm soup 
  bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.