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1
Put the peeled garlic cloves in a small saucepan with cold water to cover.
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2
Bring to a boil, drain, then repeat the blanching two times.
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3
Heat the olive oil in a large pot over moderate heat.
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4
Add the leeks and saute, stirring often, until wilted, about 5 minutes.
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5
Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste.
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6
Bring to a simmer and cook until the potato is soft, about 15 minutes.
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7
Remove from the heat and let cool slightly.
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8
Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth.
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9
Return the soup to a clean saucepan.
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10
Stir in the cream.
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11
Taste and adjust the seasoning.
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12
For the garlic toasts: Preheat the oven to 400F.
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13
Brush the baguette slices lightly with olive oil on both sides.
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14
Bake until golden, 10 to 12 minutes.
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15
Rub lightly with the halved garlic.
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16
For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat.
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17
Add the vinegar and reduce the heat to maintain the water just below a simmer.
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18
Crack 1 egg into a small ramekin or bowl, then gently slip it into the water.
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19
With a slotted spoon, gather the white around the yolk.
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20
Repeat with the remaining eggs.
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21
Cook gently until the whites are firm but the yolks remain soft, about 3 minutes.
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22
Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
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23
To serve, reheat the soup if necessary.
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24
Put a toast in the bottom of each soup bowl.
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25
Top with a poached egg, then ladle the soup around it.
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26
Garnish with a sprinkle of chives and a dash of piment dEspelette.
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27
Serve immediately.
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28
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.
