19 Apr

Garlic Soup with Poached Eggs recipe

OKAY  !     OKAY  !  Settle down,   So for all you garlic lovers this sounds great because there is no such thing as too much garlic.  For the rest of you folks this is really a very mild soup that comes out similar to French onion soup, So you should really try this…..  you will be pleasantly surprised.

3 tbsp olive oil

12 cloves garlic – smashed and chopped

8 fresh sage leaves or 1 tsp ground sage

1 tsp. sweet paprika

1/3 tsp ground cumin

pinch saffron  ( you can get a  cheaper type  at your local Mexican grocery store )

4 cups water  with 2  dissolved chicken bouillon cubes

2 – slices rye bread – I bought a whole loaf at the deli and cut 1/2 ” slices.   I have a toaster that will  take a big slice.     If you do not you can toast it with a little butter in a fry pan like you would make a cheese sandwich.

2 tbsp. chopped flat Italian parsley

2 tbsp.  chopped  chives or green onions

In a heavy pot heat ,  add oil and garlic and sage, then turn on heat and  heat until garlic is golden. ( this technique is used because it is easier to cook the garlic to golden brown with out burning it which is real easy if you add the garlic to hot oil 🙂    )

salt and pepper

Add water/ bouillon , paprika,   cumin,   saffron,    heat to boil ,  reduce to simmer and cook for 15 min.

Ladle and inch of soup into a small frypan. bring to a boil ,  turn down heat. add eggs I at atime,  Poach,  about 3 min  white should be firm, the yolk should still be liquid.


Heat water to a boil  ,  turn down heat. The water’s surface should be relatively calm,  just a few bubbles at the pans side and none from the bottom.

Crack an egg in tot the poaching liquid. If you have never done this,  crack an egg in to a small saucer and then slide into the  water. Do not swirl water

Use a slotted spoon to remove egg.

To serve :  Ladle soup into bowl ,  place rye toast in bowl,   top with egg,  Sprinkle with parsley and chives.

Eat and Enjoy !


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