Save-Your-Life Garlic Soup

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright ©2013. Photographs by Gentl & Hyers.
July 07, 2016

Ingredients

  • 2 heads garlic, separated into cloves and peeled
  • 2 tablespoons extra virgin olive oil
  • 12 sage leaves
  • salt and pepper
  • 6 cups water
  • 4 eggs
  • 4 slices bread, lightly toasted
  • parsley, scallions, or chives, chopped

Preparation

1.  Slice or roughly chop the garlic cloves. Warm the oil in a heavy pot over medium heat. Add the garlic and sage and let sizzle a bit without browning, about 2 minutes. Season with about 1 teaspoon salt and a few grinds of pep-per. Add the water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste and adjust seasoning. 

2. Ladle about an inch of the soup into a skillet and bring to a brisk simmer over medium heat. Carefully crack the eggs into the pan and poach for about 3 minutes.

3.  To serve, place a slice of toast in each soup bowl and top with a poached egg. Ladle the soup over the eggs and sprinkle with a little parsley.

Ingredients

  • 2 heads garlic, separated into cloves and peeled
  • 2 tablespoons extra virgin olive oil
  • 12 sage leaves
  • salt and pepper
  • 6 cups water
  • 4 eggs
  • 4 slices bread, lightly toasted
  • parsley, scallions, or chives, chopped
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