The first time you have this you will be amazed at the sweet and subtle flavour. If you didn’t know there was garlic in it you would never know. The poached egg gives it a creaminess that is unreal. Traditionally it is served with a “croute” and grated cheese. We omit that for a lighter version when serving as a soup course. 1 separated head of garlic, unpeeled (about 16 cloves) 2 quarts water 2 teaspoon/10ml sea salt Pinch of white pepper 2 whole cloves 1/4 teaspoon/1ml sage 1/4 teaspoon/1ml thyme 1/2 bay leaf 4 parsley sprigs 1 tablespoon/15ml olive oil 6 eggs, room temperature 6 hard toasted rounds of French bread (croutes)* Optional Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel. Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning. After the soup has been simmered for half an hour, strain it into a wide, shallow saucepan.
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.