Ingredients
1
medium head of garlic, cloves peeled and thinly sliced
8
(1/2-inch-thick) baguette slices
1
qt chicken stock or broth
1/2
tsp dried hot red pepper flakes
1/2
cup packed small fresh cilantro sprigs
Directions
1.
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.
2.
Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
3.
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.
4.
Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
6.
The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
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