Garlic Broth with Sage and Parsley

1. 1

   Peel and slice fresh garlic: 2 to 3 teaspoons sliced green garlic, or 1 or 2 sliced cloves per cup of broth.

2. 2

   Bring some light chicken broth to a boil with a few leaves of fresh sage.

3. 3

   Once it comes to a boil use a skimmer to remove the sage leaves (if the sage cooks too long, the broth will become bitter and dark).

4. 4

   Add the garlic to the broth along with salt to taste.

5. 5

   Cook for about 5 minutes.

6. 6

   Drizzle olive oil over a toasted slice of day-old bread, put it in a bowl, ladle soup over the bread, add a pinch of coarsely chopped parsley, and serve.

7. 7

   For a heartier soup, poach an egg in the broth and serve it on top of the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.