French Garlic Soup

READY IN: 40mins
Recipe by Sydney Mike

This recipe was found on the internet at

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.

Ingredients Nutrition


  1. Peel all the cloves of garlic.
  2. 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.
  3. Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
  4. Simmer for another 2 minutes, then poach the eggs in the soup.
  5. Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
  6. When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
  7. 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.

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