Garlic Soup with Poached Eggs

Ingredients for Garlic Soup with Poached Eggs

• 1 medium head of garlic, cloves peeled and thinly sliced

• 45ml di olio d'oliva

• 8 (1/2-inch-thick) baguette slices

• 0.9L chicken stock or broth

• 1/2 teaspoons dried hot red pepper flakes

• 4 uova grandi

• 1/2 cup packed small fresh coriander sprigs

• 4 lime wedges

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with coriander. Serve with lime wedges.

Avvertenza

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