Provençal Garlic Soup With Poached Egg

, French
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  • 2

    heads new-crop garlic, if available, about 16 medium cloves

  • 2

    tablespoons extra virgin olive oil

  • 12

    sage leaves

  • Salt

  • pepper

  • 4 to 6


  • 4 to 6

    slices day-old French bread, lightly toasted

  • Chopped parsley, scallions or chives for garnish


    1. Peel and slice or roughly chop 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 about a teaspoon of salt and a few grinds of pepper.
    2. Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
    3. Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
    4. For each serving, place a slice of toast in a 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 chive.
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