Garlic Soup with Eggs
- 1/4 cup extra virgin olive oil
- 1 head garlic, about 15 cloves, thinly sliced
- 2 cups cubed French bread
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 5 cups chicken stock or water
- 4 eggs
- 1/2 cup Parmigiano-Reggiano
In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and saute until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.
Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.
Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve.
Recipe courtesy of Emeril Lagasse, 2000