classic soup is found in
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
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.
with smoked paprika or
Season with cumin or cayenne.
Recipe Copyright Deirdre Davis 2017.
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