PROVENCAL garlic soup

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Main Ingredient: GARLIC*SOUP*POACHED Cuisine: American



1 medium head of garlic, cloves peeled and thinly sliced

3 tablespoons olive oil

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

1 qt 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

Nutrition Facts

per serving of Makes 4 servings




Step 1Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes.

Step 2Transfer garlic to a bowl with a slotted spoon.

Step 3Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes.

Step 4Divide toasts among 4 large soup bowls.

Step 5Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

Step 6Break 1 egg into a cup and slide the egg into simmering stock.

Step 7Repeat with remaining eggs.

Step 8Poach eggs at a bare simmer until whites are firm but yolks are still runny about 3 to 4 minutes.

Step 9Transfer eggs with slotted spoon to toasts and season with salt.

Step 10Ladle soup into bowls and top with cilantro.

Step 11Serve with lime wedges.

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