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1
Preheat the oven to 300 degrees F.
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2
Cut leeks in half lengthwise and slice into 1/2-inch pieces.
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3
Place leeks in a colander.
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4
Separate sliced leeks under cold running water and clean them.
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5
Drain well.
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6
Heat a medium soup pot over medium high heat.
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7
Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks.
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8
Season with salt and pepper.
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9
Peel potatoes and thinly slice them, adding them to soup pot as you go.
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10
Season potatoes with a little salt, add chicken stock to soup pot.
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11
Cover soup and bring to a boil.
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12
Uncover and simmer 12 to 15 minutes, until potatoes are very tender.
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13
Break up potatoes to slightly thicken soup.
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14
Remove bay leaf.
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15
While soup simmers, rub the inside of a large mixing bowl with the cracked garlic.
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16
Slice the bread into small cubes.
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17
Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper.
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18
Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer.
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19
Place in the oven and toast until golden, about 6 or 8 minutes.
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20
Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
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21
Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes.
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22
Cook bacon in small nonstick pan over medium high heat.
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23
Remove rendered bacon to paper towels.
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24
Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat.
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25
Whisk in 2 tablespoons of vinegar and Dijon until well combined.
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26
While whisking, slowly drizzle in the 1/4 cup olive oil until combined.
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27
Season with salt and pepper.
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28
Pour the remaining tablespoon of vinegar into the simmering water.
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29
Crack an egg into a small bowl.
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30
Gently pour the egg into the simmering water.
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31
Repeat with the remaining 3 eggs.
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32
Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks.
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33
Do not allow the water to boil!
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34
Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
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35
Tear the chicory into bite-sized pieces, and julienne the endive.
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36
Put the greens in the same bowl you tossed the bread in.
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37
Add the dressing, and tarragon and toss well with tongs.
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38
Divide between 4 plates, and top each with a poached egg.
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39
Season salad with more salt and cracked pepper.
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40
To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper.
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41
Serve with crusty bread on the side.
