GARLIC AND EGG SOUP / SOUPE À L'AIL

GARLIC AND EGG SOUP / SOUPE À L'AIL image

Yield 4-6

Number Of Ingredients 9

¼ cup olive oil or rendered duck fat
10 ounces pancetta, sliced 1-inch thick, then into 1-inch cubes
1 cup diced onion, cut into ½-inch dice
30 garlic cloves, peeled and thinkly sliced (some recipes suggest the garlic should be crushed)
2 quarts water
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 day-old baguette
2 large eggs

Steps:

Preheat oven to 400°F. Warm the olive oil or duck fat in a heavy-bottomed saucepan over high heat. Add the pancetta and sauté until lightly browned, 3 to 4 minutes. Add the onion and garlic. Sauté until the garlic begins to brown, about 2 minutes. Add 2 quarts water, salt, and pepper; bring to a boil. Simmer for 20 minutes. Cut the baguette into ½-inch-thick rounds. Place the bread slices on a sheet pan and lighlt roast them in the oven. Remove the croutons from the oven and set aside. Crack the eggs into the simmering soup. Using a whisk, briskly beat the eggs into the soup. Season with salt and pepper to taste. Place 2 croutons in the bottom of each shallow bowl and ladle the soup over them.