861 Soupe Aïgo Bouido aux Oeufs Pochés

Method

Place in a pan 2 litres ( pt or 9 U.S. cups) water, 3 dl (½ pt or U.S. cup) olive oil, 20 g ( oz) salt, a pinch of pepper, 8 crushed cloves of garlic and a pinch each of thyme, bayleaf, parsley leaves and sage; bring to the boil and allow to cook for 15 minutes. Poach 10 eggs in the soup, place them on slices of French bread in a dish and cover with some of the soup passed through a fine strainer.

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