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Provincial Garlic Soup with Poached Egg
Time: About 40 minutes

2 heads garlic - about 16 medium cloves 
2 tablespoons extra virgin olive oil 
12 sage leaves 
Salt and pepper 
4 to 6 eggs 
4 to 6 slices day-old French bread, lightly toasted 
Chopped parsley, scallions or chives for garnish.

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.

For each serving, poach an egg for about 3 minutes in the briskly simmering broth.

For each serving, place a slice of toast or two 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.

Yield: 4 to 6 servings.

BigPineKey.com updated 2011