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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a dutch oven over medium heat. Add sausage and cook for 2 or 3 minutes or until oil darkens. Remove sausage into a bowl. | 2. Stir garlic into oil and reduce heat to low. Cook until garlic is soft. Careful not to burn! Remove garlic and put in bowl with reserved sausage. | 3. Toast bread in toaster or lay in the oil, turning up heat, until brown and turn to brown other side. | 4. Return sausage and garlic to pot and pour in the chicken stock. Add the bay leaf and bring to a boil, then reduce heat to a simmer. | 5. In the meantime while soup is cooking, poach the eggs in simmering salt water adding the vinegar. Cook until whites are done but yellows are still runny. | 6. Season soup as desired. | 7. Place a slice of bread in the bottom of a bowl, remove eggs from water with a slotted spoon and place on the slice of bread. Pour in the soup and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
andouille sausage	6	6	smoked	2420.8055	0.0	538.5612	13.6
garlic clove	12		sliced	2420.8055	0.0	538.5612	13.6
italian bread	6	slices		487.8	90.18	15.84	6.3
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
bay leaf	1			-	-	-	-
kosher salt				2420.8055	0.0	538.5612	13.6
white vinegar	1 -2	teaspoon		0.0	0.0	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.