Recipe by Sydney Mike
This recipe was found on the internet at francethisway.com.
Top Review by duonyte
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.
- 1 head garlic
- 8 sage leaves
- 1⁄8 teaspoon salt
- 9 cups water
- 1⁄8 teaspoon ground pepper
- 4 eggs
- 4 slices French bread
- 4 tablespoons gruyere cheese, grated
Directions See How It's Made
- 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.