French Garlic Soup

"This recipe was found on the internet at francethisway.com."
 
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photo by IngridH photo by IngridH
photo by IngridH
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Peel all the cloves of garlic.
  • In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
  • Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
  • Simmer for another 2 minutes, then poach the eggs in the soup.
  • Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
  • When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
  • In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.

Questions & Replies

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Reviews

  1. Well. This is an interesting recipe. Probably about a 3 1/2. My garlic cloves were not really soft after 20 minutes, so I cooked them about another 10 minutes. As I was just making this for myself, I did not want to heat up the oven, so I toasted my bread, then rubbed it with the garlic, and then put it in my oversized soup mug. Cheese went on top and then a quick zap in the micro got it melty - used more cheese. My poaching technique leaves a lot to be desired, so I beat the egg and poured it in a ribbon into the broth - as for egg drop soup. I did find I desired both more salt and pepper than called for. It's a delicate soup - perhaps a bit too delicate for me. I'm more a big and bold rather than delicate. Still, it is quite an interesting soup and I will say this for it - I was so tired when I got home today that I could barely stand, but I feel amazingly revived after eating my bowl of soup.
     
  2. WOW. I made a few changes, but this was amazing. I used beef broth in place of the water, a pinch of crushed sage in place of the leaves, and I added quite a bit more salt and pepper. But I realllyyyyy liked this. It sounds so weird, but....just woah. This is going in my best of 2012 cookbook for sure! Thanks Syd!
     
  3. Excellent soup! This has a very mild garlic flavor, but makes a very nice, comforting lunch on a cold day. I used homemade french bread and eggs from my back yard chickens, which likely amped up the flavor a bit. The only thing I would change is to add a bit more salt- taste the broth after removing the poached egg, and season to taste. Although I had this by itself, it would be perfect with a lightly dressed green salad and a glass of white wine. Also, a perfect light first course for a dinner party. Thanks for sharing!
     
  4. I have to agree with the last poster it was interesting. I made exactly as directed and it needed something more in my opinion. Salt helped a lot, but I think it would be much better with chicken stock rather than water. The poached egg added a lot.
     
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Tweaks

  1. WOW. I made a few changes, but this was amazing. I used beef broth in place of the water, a pinch of crushed sage in place of the leaves, and I added quite a bit more salt and pepper. But I realllyyyyy liked this. It sounds so weird, but....just woah. This is going in my best of 2012 cookbook for sure! Thanks Syd!
     

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