Provençal Garlic Soup With Poached Egg Recipes

PROVENCAL GARLIC SOUP (AIGO BOUIDO)

Steps:

• Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
• Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
• Discard the solids and return the stock to the pot, keeping it at a simmer.
• Whisk the egg yolks in a small bowl until thick and sticky.
• Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
• Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
• Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

PROVENçAL GARLIC SOUP (AïGO BOULIDO)

Steps:

• Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
• Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
• Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
• Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
• Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
• For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

GARLIC SOUP WITH POACHED EGGS

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.

PROVENçAL GARLIC AND SAFFRON SOUP

Steps:

• Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
• Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
• Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
• For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
• For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
• To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d'Espelette. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

GARLIC SOUP WITH POACHED EGGS

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

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.