Garlic Soup with Poached Egg and Cilantro

Time to Cook: 
15 min
Time to Prepare: 
10 min
Number of Servings: 

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5 cups chicken broth

2 cups slightly stale sourdough bread cut into 1/2 inch cubes, crusts removed

2 tbsp olive oil

4 garlic cloves, minced

2 cups fresh cilantro leaves, minced

4 poached eggs


1. Pre-heat the oven to 350 F.

2. In a medium sized bowl, toss the bread cubes with 1 Tbsp of olive oil, tossing to coat. Sprinkle them with salt and pepper, then spread on a cookie sheet and bake for about 15 minutes, stirring occasionally until toasted. Set aside.

3. Get a pot of water simmering and poach your eggs until they are softly set. Remove from the water and set aside.

4. While the eggs are poaching and croutons toasting, heat the other 1 tbsp of olive oil in a large sauce pan and add the garlic. Let the garlic sizzle and cook in the pan, and when it's fragrant but not browned, add the chicken stock. Bring the stock to a simmer and then turn the heat to low, keeping it warm until you're ready to use it.

5. When you are ready to serve the soup, divide the croutons among 4 bowls, then ladle the broth over top. Sprinkle with fresh cilantro, and then slip in a poached egg. Serve immediately.

Adapted from Food Republic