GARLIC SOUP WITH POACHED EGGS

Garlic Soup with Poached Eggs image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 8

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1 medium head of garlic, cloves peeled and thinly sliced
3 tablespoons olive oil
8 (1/2-inch-thick) baguette slices
1 quart chicken stock or broth
1/2 teaspoon dried hot red pepper flakes
4 large eggs
1/2 cup packed small fresh cilantro sprigs
4 lime wedges

Steps:

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.