- 1/2 cup crushed garlic
- 2 tablespoons butter
- 6 cups water
- 1 tablespoon chicken bouillon granules
- 1/4 cup chopped fresh tomato
- 3 eggs, beaten
- salt and pepper to taste
- In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.