' Boiled Water ' Garlic Soup

1. 1

   Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.

2. 2

   In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.

3. 3

   Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.

4. 4

   Remove the bay leaves and sage sprig, and puree the soup in a blender.

5. 5

   Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.

6. 6

   Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.

7. 7

   Sprinkle the toast with the cheese, then with any remaining olive oil.

8. 8

   Reheat the soup to a boil, ladle it over the toast, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.