Garlic Soup With Poached Eggs

, French
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  • 1

    head garlic, separated into cloves and peeled

  • 2

    teaspoons kosher salt

  • Freshly ground black pepper

  • ¼

    teaspoon dried sage

  • ¼

    teaspoon dried thyme

  • 1

    bay leaf

  • 4

    parsley sprigs

  • 3

    tablespoons extra-virgin olive oil

  • 6

    eggs, as needed

  • Chopped parsley, for garnish

  • Freshly grated Parmesan cheese

  • Crusty bread, optional

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      134 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 159 milligrams cholesterol; 137 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
  2. Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
  3. To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.


  • Use the freshest eggs you can find, and be very careful not to overpoach. A rubbery yolk here is a terrible disappointment.
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