Garlic Soup with Poached Eggs

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are rushed or have no idea what to make for dinner. Use the freshest eggs to help minimize egg white strings. This is a time to use your best quality olive oil.
Makes 4 bowls.

4 TB extra virgin olive oil

20 cloves garlic, peeled and halved lengthwise

4 slices country bread, French or Italian

6 cups chicken or beef broth

Freshly ground black pepper

4 large eggs

Sea salt, we love our Aleppo Chile Sea Salt or Four Chile Sea Salt Blend

Warm olive oil over medium heat in a saucepan and add garlic halves. Sauté the garlic briefly, stirring, until just beginning to color. Remove to a plate with a slotted spoon.

Lightly brown bread slices in olive oil on each side and transfer slices to 4 bowls.

Return the garlic to the pot and add broth and pepper. Bring to a boil, lower heat, and simmer soup 10-15 minutes, or until garlic is soft and tender. Mash garlic with a fork against side of pan. (Alternatively, you may remove garlic to a plate with a slotted spoon, mash, and return to pan.)

Break eggs into a teacup and gently slide each, one at a time, into soup. Cook eggs 3-4 minutes until egg whites are set and yolks still runny. You can check doneness by lifting an egg with slotted spoon and gently pressing egg with your finger.

Transfer eggs with slotted spoon to each bowl on top of bread slices. Taste broth for seasoning, add salt if needed, ladle soup over eggs, and serve.


Garnish with chives, parsley, basil, cilantro, or paprika.

Season with smoked paprika or Aleppo chile salt.

Season with cumin or cayenne.

Recipe Copyright Deirdre Davis 2017.
Use of content requires permission.

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