Garlic Soup with Poached Eggs

Ingredients

• •1 head medium head of garlic, cloves peeled and thinly sliced
• •3 tablespoons olive oil
• •8 slices (1/2-inch-thick) baguette slices
• •1 quart quart chicken stock or broth
• •½ teaspoon dried hot red pepper flakes
• •4 large large eggs
• •½ cup packed small fresh cilantro sprigs
• •4 wedges lime wedges

Cooking Instructions

1. 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.

   14 min

2. 2.

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

   5 min

3. 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 min

4. 4.

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

   2 min