Recipe: Garlic Soup with Poached Eggs (serves 2)

GARLIC SOUP WITH POACHED EGGS

FOR THE GARLIC BROTH:
3 small heads garlic, smashed and peeled
1 tablespoon olive oil
Kosher salt, to taste, optional
Freshly ground black pepper, to taste, optional
FOR THE SOUP:
4 teaspoons kosher salt
9 cups water
1/2 teaspoon freshly ground black pepper
8 (1/4-inch-thick) slices French bread, dried
4 eggs
Grated Parmesan cheese, for serving

TO MAKE THE GARLIC BROTH:
Cut garlic cloves in half lengthwise and, if necessary, remove green parts growing through the center (these are bitter).

In a large saucepan, heat oil over low heat. Stir in garlic cloves and cook, stirring often, until outside of garlic is translucent and cloves are soft, about 20 minutes. Don't let garlic brown.

Pour in 9 cups water. Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. Add salt and pepper to taste. (You can eat this broth on its own; just season with salt and pepper to taste. It also makes a good stock for other soups.)

TO MAKE THE SOUP:
In large, deep frying pan, combine garlic broth, salt and pepper over medium heat. Arrange bread slices around edge of pan, slightly overlapping them and leaving a circle about 6 inches in diameter in center. Bring to a boil. Lower heat so liquid is at a lively simmer.

TO PREPARE THE EGGS:
Crack eggs into pan so they form a ring, without touching, toward center of pan. (If preferred, crack eggs one at a time onto a saucer and slide them into broth.) Cook just until whites and surface of egg yolks are set, 3-4 minutes. Spoon broth over tops of yolks if they aren't submerged.

TO SERVE:
Ladle broth and bread into large warm soup bowls and top each with an egg. Pass Parmesan at the table.

Serves 2 as a main course or 4 as an appetizer
Source: Soup by Barbara Kafka