Photo: Garlic Soup with Eggs Recipe
Ingredients
- 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
Directions
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.
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By vakingchrist_53...
Bow, WA
on April 19, 2006
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It was very easy and fast to make. It tasted exactly like the soup I tasted at Lombardi's Italian Restaurant in Everett, Washington. I love garlic and my boyfriend and I buy elephant garlic. This recipe was perfect for using this type of garlic.
By ataradrac_4371236
Winnipeg
on November 28, 2005
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My husband and I love garlic, and we were intrigued by this recipe. (Any recipe that starts with "take a whole head of garlic" can't be all that bad! This recipe's been worked into our regular rotation of meals now, and is great for cold winter nights. We did cut back the cayenne pepper to 1/4 tsp because the garlic we get is already quite spicy.
By irco_406325
South Plainfiel...
on January 10, 2005
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I felt a cold coming on so I wanted to make garlic soup. Can you believe I forgot to add the cheese at the end?! That's okay...it was still very good. I loved how the yoke oozed into the soup when you broke the egg. You can scramble the egg and drizzle it in but I recommend the poached egg as stated in the recipe. I would make this again.
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