- 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.