Garlic Soup With Poached Eggs

1. 1

   In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil.

2. 2

   Add 2 quarts of water.

3. 3

   Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.

4. 4

   Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible.

5. 5

   Let cool and then transfer to a covered container and refrigerate until needed.

6. 6

   To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan.

7. 7

   Place over medium-low heat and bring to a simmer.

8. 8

   Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes.

9. 9

   (It will continue to cook off the heat.)

10. 10

    Transfer the egg to a soup bowl and pour the broth gently over it.

11. 11

    Garnish with parsley and cheese.

12. 12

    If desired, serve with crusty bread.

* Per serving · 4 servings · Values may vary.