Ingredients
Equipment
Method
Gently cook the garlic
- Heat the olive oil in a large saucepan over medium-low heat and add the peeled garlic cloves. Gently cook for 12-15 minutes until soft and golden but not brown, stirring occasionally so they don’t scorch.
Bloom the spices
- Add the smoked paprika and cayenne to the saucepan. Cook for 1 minute, stirring constantly, until fragrant and evenly mixed with the garlic.
Simmer the soup
- Pour in the chicken or vegetable broth and the water, then bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes, bubbling gently as the garlic mellows.
Blend for a silky texture
- Use an immersion blender to blend most of the garlic smooth. Leave a few cloves whole for texture and visible golden bits in the broth.
Season
- Season the soup with thyme leaves, salt, and pepper. Stir well so the herbs distribute evenly through the silky broth.
Poach the eggs in the soup
- Reduce the soup to a steady simmer and crack in the eggs. Poach directly in the simmering soup for 3-4 minutes until whites are set and yolks are soft to your liking.
Serve
- Ladle the garlic soup into bowls and top each with toasted crusty bread and a poached egg. Finish with fresh parsley and serve hot.
Notes
Pro tip: blend while the soup is hot but avoid over-pureeing—leaving a few whole cloves keeps the broth from turning too uniform. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of water if needed. Freezing is not recommended due to the eggs and bread. For a dietary swap, use vegetable broth and skip the chicken broth for a fully vegetarian version.