Garlic Soup with Poached Eggs

Ingredients for Garlic Soup with Poached Eggs

• 1 medium head of garlic, cloves peeled and thinly sliced

• 45ml olive oil

• 8 (1/2-inch-thick) baguette slices

• 0.9L chicken stock or broth

• 1/2 teaspoons dried hot red pepper flakes

• 4 large eggs

• 1/2 cup packed small fresh coriander sprigs

• 4 lime wedges

How to make Garlic Soup with Poached Eggs

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with coriander. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.