1 qt chicken stock
2 heads whole garlic cloves, peeled
1- 2 T sherry
salt and freshly ground black pepper to taste
fresh chopped cilantro to taste
In a medium-size pot, bring the chicken stock to a gentle boil. Add the whole garlic cloves and simmer for twenty minutes, until they are quite soft and their flavor permeates the soup. Poach the eggs in the broth. For this, break an egg into a small ceramic dish, swirl the simmering soup with a wooden spoon, and gently slide in the whole egg. Repeat this process for each egg, then continue simmering a few more minutes until they are all cooked. Remove from the heat, stir in the sherry, salt and pepper, and garnish with the cilantro.
This very simple soup is wonderfully aromatic 'head food.' Don't be alarmed at the prospect of eating so many garlic cloves; they taste quite bland after imparting almost all their flavor to the magnificent broth. Best with lots of crusty French bread, or garlic bread if you're hard core...