and simmer 15 minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. 3. Toast bread on one side under btOiler; remove and spead untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil toast until brown and bubbly, about 30 seconds. 6. place a piece of toast in ea ch of the four soup bowls; ladle hot soup over and serve NOTE this soup shows the spanish influence on Creole cooking.