Provençal Garlic Soup With Poached Egg Recipe (2024)

Zere is no such sing as "too much garlic" in provençale cuisine. But use a little less if it isn't new crop. It is important not to let ze garlic brown in ze olive oil. And if you crush it wis ze blade of a knife instead of chopping it, it will be less pungent. A part from zat, anyssing goes, as long as you keep it simple: bay leaf or savory for ze stock, croûtons sautéed in olive oil, a little cheese (gruyère or parmesan) on top of ze egg, but please, nossing fancy!

The egg in the picture is poached - just in a different way from what's usually done here. You can even buy a poaching pan that allows you to poach 6 or so eggs at a time and they look like this - yolk sitting on the white not enrobed in the white.

This was wonderful! I subbed chicken stock in for some of the water, but will be making this again.

Note that the photo shows a fried - not poached - egg. A poached egg would have the yolk enclosed by the white. Personally I prefer fried for this sort of soup. I like the mouth feel of the browned underside.

As with all of David Tanis' recipes, this was absolutely exquisite in its simplicity and hit the spot on a 10-degree day as I was getting over a cold or the flu. Gentle, soothing, but flavorful, and far more sophisticated than traditional chicken noodle soup--not to mention that it's more appealing being vegetarian. I'm a huge proponent of and believer in the restorative powers of garlic.

What would be the equivalent amount of regular garlic to use? "New-crop garlic" isn't necessarily available year-round. Sixteen cloves just seems a lot.

This egg hasn't been fried. If you poach eggs in a covered frying pan in the soup, they will turn out just as lovely as the photo. The yolk will stay above the liquid.

The French Basque people call this drunkards soup.
After a long evening of drinking they make to eat and no hangover next
Morning.

I love this using a broth/water combo instead (good for if you have a cold or aren’t feeling well). Just water was too plain. To make mine “a bit heartier”, I added a few sprigs of thyme to the broth as it was cooking, and I added the “bits and ends” of homemade pasta along with a small drizzle of cream. I’m making another batch of this adding chicken thighs that I will sauté with the garlic and sage and pasta. (Also subbed 2/3 of the liquid with chicken stock; used 21 regular garlic cloves.)

I made this as written except I added a chicken bouillon cube. When I ate the leftovers, I didn’t bother to toast a piece of bread and just tossed in some crunchy Texas toast croutons with the poached egg instead. I like that a bit better than the toast slice, but both are good!

A simple and delightful soup that just truly tastes elegant. One thing, after simmering for 15 minutes I found it still tasted weak, so I immersion blended the broth for a few seconds. The garlic infused the broth and gave it a silkier texture.

Use more garlic than you think, if using regular garlic. Also a fun experiment is to use a head of roasted garlic which emulsifies better in the liquid.

Would make again, but the flavor was a little weak for me at the cook time requested. I ended up throwing in a little chicken bouillon to cheat, but in the future would recommend letting the garlic sizzle a little longer and then boiling it down longer to really get the flavor out into the broth. Served with broiled olive oil toast for plenty of crunch.

Don’t recommend my substitutions: veggie stock (accidentally, the kind with tomato) and levain (French sourdough). Scallions were also too much onion on top of the garlic imo. If I make again I’ll stick to a bland French bread, bland stock (or water), and bland garnish (parsley and/or chive). In the version I made, parm would have been a nice addition.

This is fantastic! I'll admit I accidentally did let some of the garlic brown a tiny bit and it was still wonderful. I was expecting to want to top this was parmesan, but it is so great on its own there's no need for it. I will definitely make this regularly in the future.

Fantastic light dinner....

Alternative to poached egg as accompanying article suggests- Whisk the egg before adding it to the soup and stir it in to form ribbons. Like egg drop soup. Yum.

Great basis for soup, although I modified quite a lot to get a more intense flavor. In addition to the garlic I added leeks and scallions. I used about half homemade chicken stock and added some lemon juice at the end.

I made a batch just for myself the other night, making it all in a small skillet, and cutting back on the ingredients. One improvement I made the second time was to sautée the garlic and sage in butter instead of olive oil, which was delicious!

This egg hasn't been fried. If you poach eggs in a covered frying pan in the soup, they will turn out just as lovely as the photo. The yolk will stay above the liquid.

I replace water with low sodium chicken broth for added flavor.
This is a great soup for a simple,nutritious meal,and is an especially good comfort dish when you're recovering from a cold or flu.

The French Basque people call this drunkards soup.
After a long evening of drinking they make to eat and no hangover next
Morning.

Actually the egg looks "coddled" in a hot water cup bath...