Garlic Soup with Poached Eggs

1. 1

   Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes.

2. 2

   Transfer garlic to a bowl with a slotted spoon.

3. 3

   Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes.

4. 4

   Divide toasts among 4 large soup bowls.

5. 5

   Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

6. 6

   Break 1 egg into a cup and slide egg into simmering stock.

7. 7

   Repeat with remaining eggs.

8. 8

   Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

9. 9

   Transfer eggs with slotted spoon to toasts and season with salt.

10. 10

    Ladle soup into bowls and top with cilantro.

11. 11

    Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.