Garlic Soup with Poached Eggs

american soup/stew egg garlic poach quick & easy lunch fall cilantro gourmet dairy free peanut free tree nut free soy free kosher

Ruth Cousineau

Makes 4 servings

Source

Ingredients

1 medium head of garlic, cloves peeled and thinly sliced

3 tablespoons olive oil

8 (1/2-inch-thick) baguette slices

1 quart chicken stock or broth

1/2 teaspoon dried hot red pepper flakes

4 large eggs

1/2 cup packed small fresh cilantro sprigs

4 lime wedges

Method

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 cilantro. Serve with lime wedges.