Garlic Soup With Poached Eggs Recipes

POACHED GARLIC SOUP

Steps:

• Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
• Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
• Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

GARLIC SOUP WITH POACHED EGGS

Steps:

• In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat. Arrange the bread slices around the edge of the pan, slightly overlapping them and leaving a circle about 6 inches (15 cm) in diameter in the center. Bring to a boil. Lower the heat so the liquid is at a lively simmer. Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.) Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes. Spoon broth over the tops of the yolks if they aren't submerged.
• To serve, ladle the broth and bread into large warm soup bowls and top each with an egg. Pass Parmesan at the table.

GARLIC SOUP WITH POACHED EGGS

Steps:

• In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
• Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
• To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.

GARLIC SOUP WITH POACHED EGGS

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.

PROVENçAL GARLIC SOUP WITH POACHED EGG

Steps:

• 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.
• 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.
• 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.
• 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.

ONION SOUP WITH GARLIC CROUTON, POACHED EGG, AND GRUYERE

Steps:

• Put the duck fat in a large pot over medium-low heat. When the fat has melted, swirl the pan around to coat and add the onions, sliced garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft and tender and your kitchen smells amazing, 20 to 25 minutes. This is not the time to go check emails-keep an eye on the onions and don't allow them to get too brown.
• Preheat the oven to 400°F.
• Pour in the beef broth, bring to a simmer, and cook for another 10 to 15 minutes. Taste for seasoning and adjust if necessary. Remove from the heat and set aside.
• Meanwhile, make the croutons. In a small bowl combine the oil and minced garlic. Brush the baguette slices with the garlic oil and arrange side by side on a baking sheet. Season with salt and pepper. Bake until golden, 5 to 8 minutes. Set aside.
• Pour the chicken stock and vinegar into a wide pot and bring to a simmer over medium heat. When the liquid is just barely bubbling, carefully crack 1 of the eggs into a small cup or ladle and gently pour the egg into the stock. Repeat with the remaining eggs-you can easily poach 2 or 3 eggs at a time, spacing them apart in the pot. Poach the eggs for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft. With a slotted spoon, transfer the eggs to a plate and dab the bottom of the eggs with paper towels to blot dry. Pour the poaching liquid into the onion soup. Bring to a boil.
• To serve, preheat the broiler to high. Portion the soup into 6 ovenproof soup bowls or crocks. Place a crouton on top of each, then carefully set a poached egg on top. Sprinkle liberally with the Gruyère and place under the broiler until melted and browned, 5 minutes. Sprinkle with the parsley and a few twists of black pepper. Serve immediately.
• Duck Fat
• I always keep a container of duck fat in my freezer and trust me, once you've tried pure rendered duck fat in your cooking you'll quickly make it a permanent staple in your kitchen. In fact, I gave a tub of it to one of my buddies for his birthday and he told me it was the best present he ever got! It's the gift that keeps on giving. Duck fat adds a layer of depth and richness to any recipe. Sub half of the butter in your favorite piecrust recipe with duck fat for added richness; fry potatoes, eggs, or even chicken in it. Duck fat truly elevates any dish and is especially terrific in this onion soup. It is available in gourmet markets and all over the Internet.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
• Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
• Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.