Poached Garlic Soup Recipes

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.

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.

POACHED GARLIC SOUP

Steps:

• In a medium saucepan over medium-high heat, combine garlic cloves and 3 cups of chicken broth; bring to boil and poach 15 minutes or until soft. Remove garlic cloves to a small bowl and mash with a fork; set aside for use in making Toasted Garlic-Butter Bread. Cook and reduce chicken broth to a glaze; remove from heat and set aside.
• In a large soup pot over low heat, melt 1/2 cup butter. Add onion and saute until soft. Drain potatoes; stir into butter and onion. Season with salt and pepper. Add 4 cups chicken broth. Increase heat to medium-high; simmer, uncovered, 25 minutes or until the potatoes are softened. Remove from heat and let cool 10-15 minutes.
• In a food processor (or blender, if vented or if liquid is completely cooled - warning: putting hot liquids in airtight blender will cause 'explosion'), puree soup; return to soup pot. Add garlic-chicken glaze; stir until well blended. Stir in heavy cream, milk, salt, pepper; cook over low heat another 10 minutes. Remove from heat. Serve in soup bowls and garnish with parmesan cheese.
• To make Toasted Garlic-Butter Bread: Preheat broiler. In a small bowl, combine mashed garlic cloves and the 6 tablespoons of room temp butter until well blended. Spread garlic mixture evenly over top of the bread slices. When ready to serve, place under broiler for a few minutes until top is lightly browned and bubbly.

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.

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: BLANCHED, POACHED, ROASTED, OR TOASTED

Steps:

• Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
• Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
• Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
• Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.

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.