Garlic and Bread Soup Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Ingredients
| Small baguette | ||
| 1/2 cup fruity olive oil | ||
| 1 large clove garlic, peeled, plus 2 tablespoons minced garlic | ||
| Salt | 1/4 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Coriander | 1/4 Cup (16 tbs), finley chopped | |
| White wine vinegar | 1/2 Teaspoon | |
| Chicken stock | 3 Cup (16 tbs) | |
| 4 eggs, at room temperature | ||
Directions
GETTING READY
1) Take bread and chop it into 8 half inch thick slices.
MAKING
2) Take a large saute pan (big enough to place the bread slices in single layer) and place it over medium heat. Pour 1/4 cup oil in it and heat.
3) Stir in peeled garlic clove and saute for about a minute. Put in bread slices in a single layer and fry for 1-2 minutes on either side, until browned.
4) Lift the breads up from the pan, and place them on a plate lined with double thickness paper towels. Allow to drain.
5) In the meantime, mix minced garlic and salt in a mortar and grind it to a fine paste using the pestle. Alternatively, you may mash the mixture with the back of a spoon in a small bowl.
6) Place a medium skillet over medium-low heat and add 1 quart water and 1/2 teaspoon white vinegar to it. Bring the mixture to a simmer.
7) Also, place a small saucepan over medium-low heat and heat chicken stock in it. Crack eggs into bowl and slide them, one at time into the simmering water in the skillet.
8) Poach eggs for about 3 minutes.
SERVING
9) Transfer the bread slices to soup bowls and use a slotted spoon to arrange poached eggs on top. Pour the stock over and serve immediately.
1) Take bread and chop it into 8 half inch thick slices.
MAKING
2) Take a large saute pan (big enough to place the bread slices in single layer) and place it over medium heat. Pour 1/4 cup oil in it and heat.
3) Stir in peeled garlic clove and saute for about a minute. Put in bread slices in a single layer and fry for 1-2 minutes on either side, until browned.
4) Lift the breads up from the pan, and place them on a plate lined with double thickness paper towels. Allow to drain.
5) In the meantime, mix minced garlic and salt in a mortar and grind it to a fine paste using the pestle. Alternatively, you may mash the mixture with the back of a spoon in a small bowl.
6) Place a medium skillet over medium-low heat and add 1 quart water and 1/2 teaspoon white vinegar to it. Bring the mixture to a simmer.
7) Also, place a small saucepan over medium-low heat and heat chicken stock in it. Crack eggs into bowl and slide them, one at time into the simmering water in the skillet.
8) Poach eggs for about 3 minutes.
SERVING
9) Transfer the bread slices to soup bowls and use a slotted spoon to arrange poached eggs on top. Pour the stock over and serve immediately.
Chef
