Ingredients
- 1 head garlic, separated into cloves and peeled
- 2 teaspoons kosher salt
- Freshly ground black pepper
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 bay leaf
- 4 parsley sprigs
- 3 tablespoons extra-virgin olive oil
- 6 eggs, as needed
- Chopped parsley, for garnish
- Freshly grated Parmesan cheese
- Crusty bread, optional
- Nutritional Information
Nutritional analysis per serving (6 servings)
144 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 186 milligrams cholesterol; 414 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 6 servings for one
Preparation
- In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
- Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
- To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.
- Use the freshest eggs you can find, and be very careful not to overpoach. A rubbery yolk here is a terrible disappointment.
45 minutes
Dining and Cooking