PROVENçAL GARLIC SOUP WITH POACHED EGG

Provençal Garlic Soup With Poached Egg image

Provided by David Tanis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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