Got a hangover? Want to strengthen your immune system? Or tweak your digestion? Forget the chicken soup! Garlic Soup can be served with a beaten egg, beaten yolks or poached egg. So get over your decisionitis and pick! I picked poached egg.
- 2 T olive oil
- 2 heads new-crop garlic, cloves sliced or very roughly chopped (4 small heads used here)
- 12 sage leaves
- kosher salt and freshly ground black pepper
- 6 c water or chicken or vegetable soup stock ( I like the taste with soup stock.)
- 4 large eggs
- 4 slices crusty bread, toasted
- chopped parsley, scallions or chives
- Parmesan, as garnish (optional)
In a heavy pot, over medium heat, heat oil, add garlic and sage and stir for 2 minutes without browning. Season with about a teaspoon of salt and some pepper. Add water or stock, bring to a boil, lower to simmer and cook for 10 minutes until garlic mellows a little and broth is tasty. Adjust seasoning.
Break eggs (one per person) into small bowls and carefully tip one at a time into the soup, spaced out, and simmer for 2-3 minutes until whites are set and yolks are still runny.
Before serving remove sage leaves. Place a poached egg in each soup bowl. Ladle on broth and garnish liberally with parsley. Serve toast on the side, then scoop egg onto the toast and nibble away between spoonfuls of broth. Serves 4.
- I’ve had David Tanis Market Cooking Cookbook for 10 months now. That’s 10 months worth of Garlic Soup on my to do list. Meanwhile, my vegetarian sister has made this Garlic Soup four times, including making it for her potluck dinner group, all with great success.
- Now that I’ve tasted Garlic Soup, my days of making chicken soup are over!
- Here are 11 proven benefits of garlic and 3 incredible health benefits of garlic,
- Did you know that eating garlic could lower your blood pressure?
- Watch one way to eat raw garlic if you don’t like garlic?