The Olive Bin

Italian Garlic Egg Soup

In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and sautéuntil both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste. Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks. Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve. Enjoy!
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Ingredients

1/4 C of The Olive Bin's Garlic Olive Oil

3 T garlic, minced
2 C cubed french bread
1/2 tsp cayenne

1 tsp salt
5 C chicken stock or water
4 eggs
1/2 C parmigiano-reggiano or parmesan

Directions

  1. In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and sauté until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.
  2. Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.
  3. Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve. Enjoy!

Associated Products

Garlic Olive Oil
Garlic Olive Oil
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