From craving to table
Instructions
- 1
Heat olive oil in a large saucepan over medium heat. Add sliced garlic and cook gently for 2-3 minutes until fragrant but not browned.
- 2
Add the broth, water, bay leaf, thyme, salt, and pepper. Bring to a simmer and let cook for 20 minutes to develop the flavors.
- 3
Meanwhile, toast the French bread slices until golden and crisp.
- 4
Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
- 5
Crack one egg into a small bowl. Gently slip the egg into the simmering soup. Repeat with the remaining eggs, making sure they are spaced apart. Poach for 3-4 minutes until the whites are set but yolks are still soft.
- 6
To serve, place a toasted bread slice in each bowl. Ladle the soup and a poached egg over the bread.
- 7
Sprinkle with grated Gruyère cheese (if using) and chopped parsley. Serve immediately.