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. ---------------------------------------------------------------------------
Nutrition
Ingredients
