Oh! My husband has fallen in loved with this soup. It's from Martha Stewart Living, May 2004. This is so simple to make, too.

GARLIC BREAD SOUP

1/4 cup extra-virgin olive oil, preferably Spanish
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
coarse salt and freshly ground pepper
3 large eggs, beaten,
flat-leaf parsley, for garnish

Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

Add bread and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.

Serve soup garnished with parsley leaves.