believe me, this is the garlic soup for the soul, simple ingredients, easy to make, and incredibly tasty. only thing one might need a little practice is how to poach egg perfectly.
for 2 servings:
- 1 head new-crop garlic
- 1 tablespoons extra virgin olive oil
- 6 sage leaves
- Salt and pepper
- 2 eggs
- 2 slices day-old French bread
- Chopped parsley, scallions or chives for garnish.
- peel and thinly slice the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with salt and a few grinds of pepper.
- add 2 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 15 to 20 minutes. Taste for seasoning and adjust.
- pan-toast the bread slices with a little olive oil, golden and crunchy
- heat 5 inch deep of water in a pot and bring to a brisk simmer, poach one egg a time, use a small spoon to gently stir the water clockwise around the egg, about 3 minutes till the egg white formed a wrap around the barely cooked yolk.
- for each serving, place a slice of toast in a shallow soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chives.
