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

  1. 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.
  2. 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.
  3. 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