Italian Garlic and Bread Soup with Poached Eggs

Name: Italian Garlic and Bread Soup with Poached Eggs
Cuisine: Italian
Ingredients: 6 thick slices crusty Italian bread, such as ciabatta; 3 large garlic cloves; 2 peeled and halved lengthwise, 1 peeled and bruised; 6 large eggs; 6 thick slices crusty Italian bread, such as ciabatta; ½ cup extra-virgin olive oil; ½ cup freshly grated Parmesan or pecorino cheese; 3 cups lightly packed baby spinach or arugula; 2 cups peeled, seeded, and diced ripe tomatoes; Gremolata; ½ cup freshly grated Parmesan or pecorino cheese; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 cups lightly packed baby spinach or arugula; 6 cups rich Chicken Stock or Vegetable Stock; 6 cups rich Chicken Stock or Vegetable Stock; ⅓ cup dry Marsala or sherry; ⅓ cup dry Marsala or sherry

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is typical of simple peasant-style soups served all around the Mediterranean. It’s also the kind of soup your grandmother might have made when you had a bad cold. You could add almost anything else you’d like to the soup depending on what’s in season or what needs to be used up in your refrigerator! A good rich stock is required.

Ingredients

½ cup extra-virgin olive oil
3 large garlic cloves; 2 peeled and halved lengthwise,

Method

In a sauté pan, heat the olive oil over medium heat and sauté the halved garlic until lightly browned. Remove the garlic and discard. Sauté the bread slices on both sides until golden brown, in batches if necessary. Rub with the bruised garlic. Set aside.

Poach the eggs in barely simmering water until the whites are just set and then immediately put in a large bowl of ice water to stop