From craving to table
Instructions
- 1
Heat olive oil and butter in a large pot over medium heat. Add sliced garlic and sauté until fragrant and just golden, about 2-3 minutes (do not let it burn).
- 2
Sprinkle in the flour and cook, stirring, for 1 minute.
- 3
Gradually add the broth while stirring, then add bay leaf and thyme. Season with salt and pepper.
- 4
Bring the soup to a simmer and cook for 20 minutes, then remove the bay leaf and thyme sprigs.
- 5
While the soup simmers, toast the baguette slices until crisp.
- 6
Reduce the heat so the soup is gently simmering. Crack eggs one at a time into a small bowl and gently slide each into the soup to poach (do in batches if needed). Poach eggs for 3-4 minutes, until the whites are set but yolks are still soft.
- 7
To serve, place toasted baguette slices in each bowl. Ladle soup over the bread and top each serving with a poached egg.
- 8
Garnish with chopped parsley if desired. Serve immediately.