Garlic and Egg Soup

[Guest guest]

Garlic and Egg Soup

 

1 head of garlic, separated into individual cloves, about 16 cloves

6 cups water

2 tbsps. olive oil

6 sprigs parsley

1 bay leaf

1/2 tsp. dried sage

1/2 tsp. dried thyme

red pepper flakes to taste

salt and freshly ground pepper to taste

4 to 6 eggs

4 to 6 rounds of French bread, toasted

grated Swiss or Parmesan cheese for garnish

 

Boil the garlic in a small amount of water for 1 minute. Drain and peel. Combine

the garlic and the water, olive oil, and seasonings in a large pot and bring to

a boil over moderate heat. Simmer for 30 minutes. Strain the soup into a wide

shallow saucepan, pressing the garlic to extract the juices, and gently add the

eggs. Simmer (do not boil) for 4 to 8 minutes, until the eggs are done to the

degree you prefer. Place a round of toast in each soup bowl and top with a

poached egg. Ladle the soup over the eggs and serve with grated cheese. Serves 4

to 6.