Provençal Garlic Soup With Poached Egg
Time: About 40 minutes
- 2 heads new-crop garlic, if available, about 16 medium cloves
- 2 tablespoons extra virgin olive oil
- 12 sage leaves
- Salt and pepper
- 4 to 6 eggs
- 4 to 6 slices day-old French bread, lightly toasted
- Chopped parsley, scallions or chives for garnish.
1. Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
2. Add 6 cups of water (better in broth) and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
3. Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
4. For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Yield: 4 to 6 servings.