Bread, Egg and Garlic Soup

READY IN: 24mins
YIELD: 3 cups




  • Toast and cube the bread.
  • Chop the parsley.
  • Heat the olive oil in a heavy bottomed sauce pot over medium heat.
  • Add the garlic and pepper flakes and cook for 2 minutes.
  • Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
  • Add the stock and parsley.
  • Bring to a low simmer and cook for 6 minutes.
  • Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
  • Cover the pot and poach the eggs for 3 minutes (or to your liking).
  • To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
  • Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
  • Enjoy!