Best 2 ProvenÇal Garlic Soup Recipes

PROVENçAL GARLIC SOUP WITH POACHED EGG

Steps:

• Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
• Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
• Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
• For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

PROVENÇAL GARLIC SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden. Tie the sage leaves, bay leaves and thyme together with kitchen twine or enclose in a piece of cheesecloth, tying the packet closed with a piece of kitchen twine. Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil, reduce heat and partially cover (set the saucepan lid slightly askew). Simmer for 30 minutes. Remove the herbs from the saucepan and discard. In a medium bowl whisk the egg yolks and Parmesan cheese together. While whisking, add several small ladles of hot broth. Then slowly add this mixture to the saucepan, whisking constantly. If you'd like a smooth-textured soup, use an immersion blender to process the soup in the saucepan. Taste and season with salt and pepper. Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired.