Provençal Garlic Soup With Poached Egg
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heads new-crop garlic, if available, about 16 medium cloves
- 2tablespoons extra virgin olive oil
- 12sage leaves
- Salt
- pepper
- 4 to 6eggs
- 4 to 6slices day-old French bread, lightly toasted
- Chopped parsley, scallions or chives for garnish
Nutritional analysis per serving (6 servings)
146 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 159 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.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Zere is no such sing as "too much garlic" in provençale cuisine. But use a little less if it isn't new crop. It is important not to let ze garlic brown in ze olive oil. And if you crush it wis ze blade of a knife instead of chopping it, it will be less pungent. A part from zat, anyssing goes, as long as you keep it simple: bay leaf or savory for ze stock, croûtons sautéed in olive oil, a little cheese (gruyère or parmesan) on top of ze egg, but please, nossing fancy!
The egg in the picture is poached - just in a different way from what's usually done here. You can even buy a poaching pan that allows you to poach 6 or so eggs at a time and they look like this - yolk sitting on the white not enrobed in the white.
This was wonderful! I subbed chicken stock in for some of the water, but will be making this again.
I love this using a broth/water combo instead (good for if you have a cold or aren’t feeling well). Just water was too plain. To make mine “a bit heartier”, I added a few sprigs of thyme to the broth as it was cooking, and I added the “bits and ends” of homemade pasta along with a small drizzle of cream. I’m making another batch of this adding chicken thighs that I will sauté with the garlic and sage and pasta. (Also subbed 2/3 of the liquid with chicken stock; used 21 regular garlic cloves.)
I made this as written except I added a chicken bouillon cube. When I ate the leftovers, I didn’t bother to toast a piece of bread and just tossed in some crunchy Texas toast croutons with the poached egg instead. I like that a bit better than the toast slice, but both are good!
A simple and delightful soup that just truly tastes elegant. One thing, after simmering for 15 minutes I found it still tasted weak, so I immersion blended the broth for a few seconds. The garlic infused the broth and gave it a silkier texture.
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