Zuppa Di Pan Cotto - cooking recipe

Ingredients

8 tablespoons olive oil
1 garlic clove, peeled and crushed
4 eggs, well beaten
1/2 lb stale crusty Italian bread, crumbled
ground hot pepper
1 bunch fresh basil, chopped
1 pint water or 1 pint chicken stock

Preparation

Set the water to heat, crumble the bread into 4 bowls, beat the eggs, and chop the basil.
Heat the oil in a pot big enough to contain the water as well, and saute the garlic and hot pepper to taste for a minute or two. Add the water, bring the mixture to a boil, and cook for a couple of minutes. Vigorously stir in the eggs and the basil and cook a minute more stirring all the while. Ladle the mixture over the bread and serve at once.