Garlic Soup with Poached Eggs

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Garlic

  Raw

  1 clove or 3g

• Sourdough bread

  French or vienna

  8 slice, small or 256g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Limes

  Raw

  1 fruit or 67g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Peel and thinly slice garlic. Cut lime into 4 wedges.
2. Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
3. Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
4. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
5. Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.