Garlic Soup With Poached Eggs
Updated November 4, 2025
Duane Michals for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (6 servings for servings)
3 grams carbs; 160 milligrams cholesterol; 135 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 139 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
To prepare a serving for one, ladle about 1 ⅓ 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 ½ 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.
Private Notes
Comments
Love the way this recipe looks as it is but I wonder: Why not use chicken stock and why not use many, many more garlic cloves...
This is similar to Julia Childs’ recipe for Garlic Broth, then poach an egg in it.
My whole family loved this. I used chicken broth instead of water and started with everything inside a jam bag so the straining process was easier. My husband said, "It tasted like if steak were a soup."
Yummy! I used some homemade veggie stock, and added a piece of of turmeric for extra goodness.
My whole family loved this. I used chicken broth instead of water and started with everything inside a jam bag so the straining process was easier. My husband said, "It tasted like if steak were a soup."
Added harissa for a bit of an extra kick - was not disappointed!