Mexican Garlic Soup

Yields:	6 servings
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10	Cloves	garlic
1/2	teaspoon	flour, all-purpose
2	tablespoons	butter
1	quart	beef stock	or chicken stock, prefer veal stock if possible
1	x	salt and black pepper
4	large	eggs
2	tablespoons	asadero cheese
1	tablespoon	parsley leaves	chopped

Mash garlic as fine as possible, add flour and sauté in butter.

(A clay pot is preferred for this.)

Add soup stock and boil 15 minutes.

Strain and return to fire.

Add seasonings.

With soup at boil, slip eggs in gently so the yolk doesn't break.

When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top.

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ONE OF THE BEST CHEESE I EVER HAVE EATEN