Garlic Soup With Eggs

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1		Garlic head - (abt 15 cloves) - thinly sliced
2 cups	474ml	Cubed French bread
1/2 teaspoon	2.5ml	Cayenne
1 teaspoon	5ml	Salt
5 cups	1185ml	Chicken stock or water
4		Eggs
1/2 cup	99g / 3.5oz	Parmigiano-Reggiano

Recipe Instructions

In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and saute until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.

Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.

Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.