10    Cloves garlic

    1/2 ts Flour

      2 tb Butter

      1 qt Beef or chicken stock

           Salt & pepper
      4    Eggs

      2 tb Crumbled Asadero cheese

      1 tb Chopped parsley

  Mash garlic as fine as possible, add flour and saute 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.