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Epicurious

Garlic Soup with Poached Eggs

By Barbara Kafka

2.0

(6)

Let the bread sit at room temperature for several hours, or overnight, until dry.

Recipe information

  • Yield

    Makes 4 first-course servings

Ingredients

Garlic Broth
4 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
8 1/4-inch- (.5-cm-) thick slices dry French bread
4 eggs
grated Parmesan cheese, for serving

Preparation

  1. Step 1

    In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat. Arrange the bread slices around the edge of the pan, slightly overlapping them and leaving a circle about 6 inches (15 cm) in diameter in the center. Bring to a boil. Lower the heat so the liquid is at a lively simmer. Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.) Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes. Spoon broth over the tops of the yolks if they aren't submerged.

    Step 2

    To serve, ladle the broth and bread into large warm soup bowls and top each with an egg. Pass Parmesan at the table.

Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan
TagsSoup/StewEggPoachWinter
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