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Garlic and Egg Soup


1 head of garlic, separated into individual cloves (about 16 cloves)
6 cupswater
2 Tbs olive oil
6 sprigs parsley
1 bay leaf
1/2 tsp dried sage
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
4 to 6 eggs
4 to 6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish

Boil the garlic in a small amount of water for 1 minute. Drain and peel. Combine the garlic and the water, olive oil, and seasonings in a large pot and bring to a boil over moderate heat. Simmer for 30 minutes. Strain the soup into a wide shallow saucepan, pressing the garlic to extract the juices, and gently add the eggs. Simmer (do not boil) for 4 to 8 minutes, until the eggs are done to the degree you prefer. Place a round of toast in each soup bowl and top with a poached egg. Ladle the soup over the eggs and serve with grated cheese.

Yield: 4 to 6 Servings

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