Provencal Garlic Soup With Poached Egg

1. 1

   Peel and slice or roughly chop the garlic cloves.

2. 2

   Warm the oil in a heavy soup pot over medium heat.

3. 3

   Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes.

4. 4

   Season with about a teaspoon of salt and a few grinds of pepper.

5. 5

   Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer.

6. 6

   Cook for 10 to 15 minutes.

7. 7

   Taste for seasoning and adjust.

8. 8

   Ladle about an inch of soup into a skillet.

9. 9

   Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.

10. 10

    For each serving, place a slice of toast in a soup bowl.

11. 11

    With a slotted spoon lift a poached egg onto each piece.

12. 12

    Ladle the soup over it.

13. 13

    Sprinkle with a little parsley, scallion, or chive.

* Per serving · 4 servings · Values may vary.

No additional tips available.