Garlic Soup with Poached Eggs
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
Preparation
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.
