Provencal-Style Garlic Soup with Poached Eggs
Provencal-Style Garlic Soup with Poached Eggs
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Ingredients
  • 12 cloves garlic, halved
  • 2 tablespoons (30 ml) olive oil
  • 6 cups (1.5 L) chicken broth
    • 3 or
    • 1 teaspoon (5 ml) dried sage
  • Preparation
  • In a saucepan, gently soften the garlic in the oil. Add the broth and sage. Cover and simmer for 15 minutes. Remove the sage leaves and garlic. Season with salt and pepper.
  • In a bowl, crush the garlic with the back of a spoon. Put the garlic back in the broth. Add the saffron.
  • Toast the bread. Place in four warm shallow bowls. Sprinkle the cheese on the toasted bread slices.
  • In the simmering broth, poach the eggs for the yolk to be still runny. Place the eggs on the cheese. Cover with steaming broth.
  • Description
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