Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Add garlic; sauté 30 seconds. Stir in tomato; sauté 1 minute.
Add stock, bay leaf and salt. Reduce heat to low. Simmer, uncovered, 10 minutes. Remove from heat. Discard bay leaf. Stir in eggs. Place a slice of bread in each serving bowl and ladle in hot soup. Sprinkle with parsley; serve immediately.
on the menu
This soup serves six as a first course or four as a light main dish. If you are serving it as a main course, round out the meal with a salad of crisp lettuce leaves dressed with a herb-flavoured vinaigrette. Serve fruit for dessert.
Egg yolks enrich and thicken soups, but they do add fat and cholesterol. If this is a problem for you, substitute 2 egg whites for every whole egg used in a soup recipe. Or, use 1 whole egg and substitute egg whites for a second or third egg.
on the menu
Tomato Egg Drop Soup is a perfect light start to a meal featuring roast meat and a starchy vegetable such as potatoes as the main dish. Serve a simple, palate-cleansing dessert of fruit sorbet or slices of fresh pineapple wedges.