Garlic Soup with Poached Eggs

by Dinner Hero on May 8, 2013

garlic soup

All thanks goes to Rachael Ray for this totally unique and delicious soup!  Find her recipe here.

This is so easy and quick to make and if you have a kid in the house whose favorite food just happens to be eggs, you’ll be in top favor with the kiddo!

As Rach says, “Yum-O!”

Garlic Soup with Poached Eggs
Serves: 4

  • 4 – 5 cups cubed or torn stale white bread
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 small rib celery, finely chopped
  • 1 bay leaf
  • Salt and pepper
  • 1 tablespoon chili powder
  • 1½ teaspoons sweet paprika
  • 6 cups chicken stock
  • 1 small handful fresh cilantro, finely chopped
  • 4 eggs

  1. Preheat the oven to 375 degrees . Spread the bread on a baking sheet and toast in the oven until golden and fragrant, about 15 minutes.
  2. Meanwhile, in a soup pot, heat the olive oil over medium heat. Add the onion, garlic, celery and bay leaf; season with salt and pepper. Cook, stirring, until the vegetables are softened, 7 to 8 minutes. Add the toasted bread; season with the chili powder, sweet paprika and a little salt. Stir in the chicken stock and cilantro; simmer until thickened, about 10 minutes.
  3. Fill a medium saucepan two-thirds of the way with water and bring to a gentle simmer. Crack the eggs into ramekins and slide the eggs into the water. Gently poach until just set, 2 to 3 minutes.
  4. Discard the bay leaf from the soup. Serve in shallow bowls with a poached egg on top.


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