Comfort food doesn’t get any better than Garlic Bread Soup With Poached Egg. It combines simple, tasty ingredients and makes a scrumptious soup. Make a great side salad, and have a meal to remember.
Garlic Bread Soup With Poached Egg
Ingredients
- 2-3 TBSP extra virgin olive oil
- 1 large onion, chopped
- 16-20 cloves garlic, peeled
- 2 bay leaves
- Salt and pepper
- 2 quarts chicken stock
- 2 TBSP minced or pressed garlic
- 1TBSP chopped fresh basil
- 2 tsp fresh thyme leaves
- 3-4 cups coarsely chopped day old Italian bread
- 1/3 cup grated Parmesan
- Eggs
- Shaved Parmesan for garnish
Instructions
- Heat oil in a large pot on medium heat. Add onions, garlic cloves,bay leaves, salt and pepper. Cook and stir often until onions are caramelized (about 7 minutes). Don’t let the onions get too dark.
- Stir in stock, minced garlic,basil, thyme, and bring to boil. Lower to simmer and stir in bread. Simmer for 40 minutes. Stir in grated Parmesan. Remove from heat.
- Purée soup with an immersion blender (stick blender). Use food processor or blender, if you don’t have an immersion blender.
- Place soup back on heat. Keep it at a low simmer and poach an egg for each serving in the soup. Cook egg to desired doneness.
- Each serving should have a poached egg and a little shaved Parmesan on top. For the picture, I cut up a Parmesan flat wrap and placed it on top of the soup..
- To make this soup into a complete meal, add peas or spinach. We added some sautéed small shrimp also.