French · Lunch
Garlic Soup with Poached Egg
A rustic French soup built on slow-cooked garlic cloves simmered in stock until mellow and sweet, thickened lightly with bread, and finished with olive oil and a poached egg that spills its yolk into the broth. Served with toasted bread, fresh thyme, and grated cheese.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
368Calories
17.2gProtein
18.9gFat
32.1gCarbs
3.4gSugar
3.2gFiber
1289mgSodium
381mgChol
6.2gSat Fat
468mgPotassium
233mgCalcium
2.8mgIron
1.1mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Peel and lightly crush garlic cloves with a knife. Toast the sourdough slice until golden and crisp.
2
Sweat
Warm olive oil in a saucepan over medium-low heat, add crushed garlic, thyme, and bay leaf. Cook 8–10 minutes until garlic turns pale gold.
3
Simmer
Pour in vegetable stock and bring to a gentle simmer over medium heat. Cook 15 minutes until garlic is soft and crushes easily.
4
Poach
Bring a small pot of water with vinegar to a bare simmer, swirl, crack egg into center, and poach 3 minutes until white sets but yolk wobbles.
5
Plate
Remove bay leaf and thyme stems from soup, season with salt and pepper. Ladle into a bowl over toasted bread, top with poached egg and Gruyere, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (approximately 4 large eggs)
- 40 cloves40 cloves garlic
- 3 cups720ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 slice60g sourdough bread
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 2 tsp2 tsp white wine vinegar
- 24g24g Gruyere cheese
- salt and black pepper to taste
