Garlic Soup with Poached Eggs Soup a l'Oeuf, Provencale

By Unblond1

Ingredients

• 1 separated head of garlic, unpeeled (about 16 cloves)
• 2 quarts water (I used one)
• 2 tsp salt
• Pinch of pepper
• 2 cloves
• 1/4 tsp sage
• 1/4 tsp thyme
• 1/2 bay leaf
• 4 parsley sprigs
• 1 Tbsp olive oil
• 6 eggs (I used 4)
• Rounds of hard toasted French bread
• Grated Swiss or Parmesan cheese
• Chopped parsley for garnish

Preparation

Step 1

Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.

After the soup has been simmered for half an hour, strain it into a wide, shallow saucepan. Correct seasoning and bring to a simmer. Poach the eggs in the soup.
Place a round of bread in each soup plate and top with a poached egg. Pour in the soup and decorate with parsley and sprinkle with cheese. Serve more cheese at the table