My roommate Erin and I met each other several years back when she came to my old house to eat a bowl of soup. Now we share a kitchen. On Saturday last week she burst in the door at 5pm, “WhatamIgoingtocook?? What am I going to cook?” she yelped, throwing open cupboards. Our house was about to host the second impromptu dinner party of the weekend. In no time flat she had it: garlic soup with an egg in it. While I poured wine and mixed drinks, Erin got to work peeling bulbs of garlic. No more than an hour later the house was full of guests, the table set, the candles lit, and one by one, beautiful bowls of clear, flavorful, herby broth made their way to the table, each with a gem-like egg in the center. See her recipe below. See Erin’s website for news on her up-and-coming baking company, Ovenly.
Erin’s Garlic Soup
10 cups water
One head garlic — skins removed from cloves
Three sprigs fresh thyme
One sprig rosemary
One bay leaf
1/4 cup oil
Salt and pepper to taste
Add water through oil to a large soup pot. Bring to a boil, then simmer for 45 minutes. Pour broth through a fine mesh sieve. Press solids through mesh, discarding any leftover that remains. Return broth to pot and maintain on a very low simmer.
In a separate pot, poach eggs. If you do not know how to poach an egg, read this helpful primer.
Pour hot broth into a soup bowl. Add one poached egg. Top with shaved parmigiano and serve with crusty bread.