Bacon and Egg Soup
Ingredients
- 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
- 4 slices rustic Italian bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 3 cups low-sodium chicken broth
- 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
- 4 tablespoons torn fresh parsley
- 4 large eggs
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