From Tuscany's Heart: A Peasant's Garlic & Egg Drop Soup (Zuppa all'Aglio e Uova)
Details
A hug in a bowl, straight from the Italian countryside.
Ingredients
Instructions
Prepare the Broth
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the crushed garlic cloves and sauté gently for 1-2 minutes until they are fragrant, being careful not to let them brown. Pour in the broth, bring it to a simmer, then reduce the heat to low, cover, and let it infuse for about 15 minutes for the garlic flavor to meld with the liquid. Season with salt and pepper.
Toast the Bread
While the broth is simmering, toast the slices of rustic bread until they are golden brown and crisp. You can do this in a toaster, under a broiler, or in a dry pan. Place one slice of toasted bread at the bottom of each serving bowl.
Cook the Eggs
Bring the garlic broth back to a gentle simmer. Crack the eggs one at a time directly into the simmering broth, spacing them out. Let them poach gently for 3-4 minutes, or until the whites are set but the yolks are still runny.
Serve
Carefully ladle the hot broth into the bowls over the toasted bread. Gently place a poached egg in each bowl. Garnish generously with chopped fresh parsley, a good grating of Parmesan cheese, and a final drizzle of extra virgin olive oil. Serve immediately.
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