Garlic Soup, With Poached Egg Recipe
thewednesdaychef.com
julie powell of julie/julia project
julia child mastering the art of french cooking
Servings: 6
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Ingredients
- Garlic Soup With Poached Eggs
- Use the freshest eggs you can find, and be very careful not to overpoach. A rubbery yolk here is a terrible disappointment.
- 1 head garlic, separated into cloves and peeled
- 2 teaspoons kosher salt
- Freshly ground black pepper
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 bay leaf
- 4 parsley sprigs
- 3 tablespoons extra-virgin olive oil
- 6 eggs, as needed
- Chopped parsley, for garnish
- Freshly grated Parmesan cheese
- Crusty bread, optional.
Directions
- 1. In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
- 2. Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
- 3. To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 ½ minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread. Makes 6 servings for one. Adapted from "Mastering the Art of French Cooking."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 100 | 78% |
| Total Fat 11.19g | 14% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 873mg | 36% |
| Potassium 70mg | 2% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.68g | 0% |
| Protein 5.64g | 9% |
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Reviews
November 23, 2012
Thanks for sharing! Would have loved to see some pics!I've cooked/tasted this recipe!
