GARLIC SOUP WITH POACHED EGGS
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 Factsper 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.