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Garlic Soup with Roasted Garlic and Poached Eggs

Garlic soup made with gently softened cloves blended into a silky golden broth, with a few cloves left whole for texture. Poached or softly set eggs are cooked right in the simmering soup and served with toasted bread and parsley.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-Spanish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Garlic
  • 2 whole heads garlic about 20-24 cloves, peeled
Broth and water
  • 4 cup chicken or vegetable broth
  • 2 cup water
Bread
  • 4 slices crusty bread toasted
Eggs
  • 4 eggs poached in the simmering soup
Aromatics and seasonings
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Soften the garlic
  1. Heat 3 tablespoons olive oil in a large saucepan, then gently cook the garlic cloves over medium-low heat for 12-15 minutes until soft and golden but not brown. Stir occasionally so the cloves soften evenly without coloring.
  2. Add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne, then cook for 1 minute. Keep the heat gentle so the spices bloom without burning.
Simmer and blend
  1. Add 4 cups chicken or vegetable broth and 2 cups water, then bring to a boil and simmer for 15 minutes. You want a steady simmer to meld the flavors.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole for texture. Blend until the broth turns silky with small visible garlic pieces.
  3. Season the soup with salt, pepper, and 1 tablespoon fresh thyme leaves. Taste and adjust so the broth is clearly seasoned.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes. The whites should be set while the yolks stay soft if you want a runny center.
  2. Serve the soup with the toasted crusty bread, the poached egg in the center, and fresh parsley for garnish. Spoon some broth over the bread and finish with parsley right before eating.

Notes

For the smoothest texture, blend only after the soup has finished simmering 15 minutes, and leave a few cloves whole to keep it hearty. Store leftovers in the fridge up to 3 days; reheat gently (do not boil) and add fresh toast. Freezing is not recommended because the eggs and blended garlic texture can become grainy. For a dietary swap, use vegetable broth and cook the eggs as directed for a vegetarian version.