- 6
Ingredients
- 3 tbsp finely minced garlic, plus one whole clove garlic
- 1 tsp kosher or sea salt
- 1 cup chopped fresh cilantro
- 3/4 cup EVOO
- 6 thick slices country bread, each about 1 inch thick, crusts removed
- 6 eggs
- 5-6 cups chicken stock or water
Preparation
Step 1
In a mortar, combine the minced garlic, salt, and half the cilantro and mash to a coarse paste. Add 1/4 cup of the olive oil, 1 tbsp at a time, mixing until well blended. Spoon into 6 warmed ovenproof soup bowls and keep warm.
In a large frying pan over medium heat, warm about 1/4 cup of the remaining oil. Add half of the bread slices without crowding and saute, turning, until golden, 5-6 minutes. Transfer to paper towels to drain. Repeat with the remaining bread and oil. While the bread is still hot, rub both sides with the whole garlic clove, then cut into cubes. Distribute the cubes evenly among the bowls and toss with the garlic mixture.
In a large saute pan, pour water to a depth of 1.5 inches. Bring the liquid to just under a boil. One at a time, break the eggs and carefully slip into the water. Cook until the whites are barely firm and yolks are just glazed, 3-5 minutes. Using a slotted spoon, transfer them to a bowl of cold water. In a saucepan, bring the stock or water to a boil and then ladle most of it over the bread mixture in the bowls. Using the slotted spoon, place 1 egg on top of the bread mixture in each bowl. Gently ladle on the remaining hot stock or water. Sprinkle with the remaining cilantro and serve.