Garlic Soup with Poached Eggs

1. 1

   In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat.

2. 2

   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.

3. 3

   Bring to a boil.

4. 4

   Lower the heat so the liquid is at a lively simmer.

5. 5

   Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan.

6. 6

   (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.)

7. 7

   Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes.

8. 8

   Spoon broth over the tops of the yolks if they aren't submerged.

9. 9

   To serve, ladle the broth and bread into large warm soup bowls and top each with an egg.

10. 10

    Pass Parmesan at the table.

* Per serving · 4 servings · Values may vary.