Garlic Soup with Poached Eggs


Garlic Soup with Poached Eggs

Garlic Soup with Poached Eggs
Garlic Soup with Poached Eggs

You can skip the poached eggs and leave this Spanish soup lean (known as sopa de ajo), which makes it almost a tonic, but there is something about the egg yolks melting into the broth that makes the whole concoction especially satisfying. This version contains a lot of fresh marjoram, but a more traditional version would be made with thyme. A Mexican version could be made with oregano.


– 4 heads garlic.

– 1 bunch marjoram or thyme (about 30 sprigs).

– 2 quarts chicken broth.

– 3 tablespoons fresh lemon juice.

– One 1-inch strip orange zest (optional).

– Salt.

– Pepper.

– 6 slices slightly stale French bread, toasted.

– 6 poached eggs, optional.

– Extra virgin olive oil, for serving (optional).


Step 1:
Break up the garlic heads into cloves and put the unpeeled cloves in a pot with the marjoram and the broth. Bring to a gentle simmer, cover, and simmer for about 45 minutes, or until the garlic is soft.

Step 2:
Work the soup through a food mill or through a strainer, pressing against the solids with the bottom of a ladle. Return the soup to the pot, bring to a simmer, and add the lemon juice and orange zest. Season with salt and pepper. Put a toast in each soup plate, top each toast with an egg, and ladle over the broth. Drizzle with the olive oil.

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