Country of origin: Cuba

courtesy of Cocina Cubana Club / Pascual Perez and chef Sonia Martinez http://www.tasteofcuba.com/garlicsoup.html

Serves 4-6 people

Half a head of garlic, each clove peeled and mashed
1/2 a large yellow onion, sliced thin
1/4 lb butter
6 cups of chicken or beef broth (I prefer the chicken for this)
Salt and freshly ground white peppercorns to taste
1 piece of bread, toasted, per person- can be cubed
1 raw egg per person (* optional)

In a large saucepan, saute the mashed garlic and sliced onion slowly in the butter. Don’t let the garlic turn brown and bitter. Place a piece of toast (or cubes) in each bowl and break an egg over it. Ladle the soup over the egg and toast.