Garlic soup with poached egg + parmesan

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

I love garlic. As a child I was told to eat plenty, so I wouldn’t get a cold. But today I love garlic for its flavour rather than its medicinal value; Almost every cuisine in the world places garlic among its prized ingredients, except for those of English-speaking countries. One of my most loved dishes comes from French cuisine: a chicken is roasted with 40 cloves of garlic in their skins, and then the soft purée is extracted to make a sauce. This simple garlic soup is one of the best I ev