Garlic Soup with Poached Eggs

From the kitchen of Carly

Silky garlic soup built on slow-cooked cloves and chicken stock, topped with crispy baguette toasts and poached eggs with runny yolks. Fresh cilantro and lime brighten each spoonful. Simple, elegant comfort food that feels far fancier than the effort requires.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 medium head of garlic, cloves peeled and thinly sliced
  • 13 tablespoons olive oil
  • 18 (1/2-inch-thick) baguette slices
  • 11 quart chicken stock or broth
  • 11/2 teaspoon dried hot red pepper flakes
  • 14 large eggs
  • 11/2 cup packed small fresh cilantro sprigs
  • 14 lime wedges

Instructions

  1. 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.

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

  3. 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.

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