Ingredients:

3 tablespoons butter or margarine
1 large clove garlic; peeled & cut in half
2 cups French bread; cut into 1-inch cubes
2 tablespoons butter or margarine
1 cup onion; chopped
1 teaspoons paprika
4 cups beef stock
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh parsley; finely chopped

Directions:

Heat 3 tablespoons butter in a large saucepan over medium heat. Add garlic pieces and cook for approximately 5-minutes, stirring frequently. Discard garlic halves. Add bread cubes and cook until golden-brown, stirring occasionally. Remove bread cubes from butter with a slotted spoon and set aside.

Add the remaining butter to the saucepan and add onion. Cook gently until golden, stirring occasionally for 5 to 8-minutes. Add paprika and beef stock, cover and simmer for about 20-minutes.

Beat eggs well at serving time. Remove simmering soup from heat and add about 1 cup at a time to the eggs, whisking constantly. Stir mixture back into the soup and continue to cook over low heat. Do not bring the soup to a boil. Add salt and pepper to taste. Place 1/4 of the reserved bread crumbs into four warmed serving bowls and ladle soup over the top. Sprinkle generously with fresh parsley and serve immediately.