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Soupe à l'Ail
A simple Provençal garlic soup with eggs poached directly in the fragrant broth. Simmering whole garlic cloves gently for a full thirty minutes is what mellows their sharpness into something sweet and rounded, rather than leaving the soup tasting raw and harsh.
Total time
45 min
Prep
5 min
Cook
40 min
Difficulty
easy
Cuisine
French
vegetarian
Ingredients
20 clovesgarlic, peeled
1.5Lwater or light vegetable stock
3 tbspolive oil
2 sprigssage
2bay leaves
1 tspsalt
4eggs
sourdough croutonsto serve
parmesanto serve
Instructions
1
Simmer garlic cloves in water with olive oil, sage and bay leaves for 30 minutes.
2
Blend half the garlic for thickness. Season.
3
Bring back to a gentle simmer.
4
Crack eggs into the broth, poach 3 minutes.
5
Serve with croutons and parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
247
Protein
9.1g
Fat
17.1g
Carbs
18.9g
Fiber
7g
Sodium
555mg
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★★★★★
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