Ingredients
3 tbsp. olive oil
6 slices French bread, cubed
12 garlic cloves, peeled and minced
1 can (28 oz.) whole tomatoes, drained and chopped
1 tsp. paprika
1 bay leaf
4 cups chicken broth
1/4 cup sherry
salt, to taste
pepper, to taste
6 eggs, separated
fresh parsley for garnish

Directions
In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, about 5 minutes. Stir in the minced garlic and cook, stirring constantly, for about 1 minute.

Mash the garlic and bread together with a wooden spoon. Add the tomatoes, paprika, bay leaf, chicken broth and sherry. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour. Add salt and pepper to taste.

In a small bowl, add 3 tablespoons of the hot soup to the egg yolks while beating constantly. Add the egg yolks to the soup and whisk rapidly until smooth. Do not allow the egg yolks to cook in a clump. Quickly whisk in the egg whites until mixed thoroughly.

Return the soup to a boil and then immediately remove from the heat. Remove the bay leaf and discard. Garnish the soup with parsley and serve. Makes 6 servings.