Garlic Soup With Poached Egg
My YJ Recipes
Makes 1 serving
2 cups broth of your choice, canned or homemade
3 sage leaves
3 sprigs thyme
1 bay leaf
3 cloves garlic, sliced, plus another for rubbing on bread
A drop of distilled white vinegar or white wine vinegar
Olive oil for drizzling
1 thick slice peasant, French, or Italian bread, toasted and rubbed with raw garlic
Sautéed broccoli rabe, spinach, kale, or collard greens (optional)
Freshly ground black pepper
1. Heat broth in a small pot with the sage, thyme, and bay leaf. Once it comes to a boil, remove the sage, thyme, and bay leaves and add the sliced garlic along with enough salt for a delicious briny flavor. Simmer for 10 minutes.
2. Place a slice of garlic-rubbed bread at the bottom of a soup bowl and drizzle heavily with olive oil.
3. Crack the egg into a teacup. Add a drop of vinegar to the soup. Then lightly tip the egg into the soup. (If you are cooking more than 4 servings at a time, divide the soup into 2 pots for easier poaching.) Cook the egg until the white is set and the yolk is still soft, testing by lifting the egg with a slotted spoon and prodding the yolk with your finger.
4. If you have cooked greens, heat them in a small pan and put a scoop on the toast before adding the egg and soup. Ladle the egg onto the piece of bread and top with freshly ground black pepper. Pour soup around the egg. Drizzle the top with more olive oil.
Note: You can adjust this recipe to feed as many people as needed or make a single serving just for yourself. Add cooked greens for an earthy taste and color.
Extra: Read the full article, Comfort, Redefined, for more recipes and food tips.