Soupe à l'Ail

Name: Soupe à l'Ail
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 20 cloves garlic, peeled; 1.5L water or light vegetable stock; 3 tbsp olive oil; 2 sprigs sage; 2 bay leaves; 1 tsp salt; 4 eggs; sourdough croutons to serve; parmesan to serve

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

Simmer garlic cloves in water with olive oil, sage and bay leaves for 30 minutes.

Blend half the garlic for thickness. Season.

Bring back to a gentle simmer.

Crack eggs into the broth, poach 3 minutes.

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

Sodium

555mg

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★★★★★

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