Garlic Soup With Poached Eggs Recipes

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GARLIC SOUP WITH POACHED EGGS



Garlic Soup With Poached Eggs image

Provided by Julie Powell

Categories     soups and stews, appetizer, main course

Time 45m

Yield Makes 6 servings for one

Number Of Ingredients 12

1 head garlic, separated into cloves and peeled
2 teaspoons kosher salt
Freshly ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 bay leaf
4 parsley sprigs
3 tablespoons extra-virgin olive oil
6 eggs, as needed
Chopped parsley, for garnish
Freshly grated Parmesan cheese
Crusty bread, optional

Steps:

  • In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
  • Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
  • To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams

PROVENçAL GARLIC SOUP WITH POACHED EGG



Provençal Garlic Soup With Poached Egg image

Provided by David Tanis

Categories     soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 heads new-crop garlic, if available, about 16 medium cloves
2 tablespoons extra virgin olive oil
12 sage leaves
Salt
pepper
4 to 6 eggs
4 to 6 slices day-old French bread, lightly toasted
Chopped parsley, scallions or chives for garnish

Steps:

  • Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
  • Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
  • Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
  • For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC SOUP WITH POACHED EGGS



Garlic Soup with Poached Eggs image

Garlic Soup with Poached Eggs

Provided by Ruth Cousineau

Categories     Soup/Stew     Egg     Garlic     Poach     Quick & Easy     Lunch     Fall     Cilantro     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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 cilantro. Serve with lime wedges.

GARLIC SOUP WITH POACHED EGGS



Garlic Soup with Poached Eggs image

Provided by Barbara Kafka

Categories     Soup/Stew     Egg     Poach     Winter

Yield Makes 4 first-course servings

Number Of Ingredients 6

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

Steps:

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

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