Garlic Soup with Poached Eggs
Garlic Soup with Poached Eggs is a flavorful French French Receipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.