Provençal Garlic Soup With Poached Egg Recipe (2024)

FAQs

How long does it take to poach an egg in broth? ›

If you prefer runny yolks, cook for 5-6 minutes total. If you like your egg yolks solid, cook for 5 to 6 minutes total. To serve, spoon an egg into each bowl and ladle the broth over.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

Garlic soup is a highly medicinal soup that helps boost your immune system while reducing inflammation throughout the body. Many versions of this soup are found in an array of cultures from Spanish to French and Polish to Mexican.

Start the soup by sauteeing onion in butter just until it's translucent. Now add the wine, seasoning, chicken stock, and potatoes and bring the soup to a simmer. Once the garlic is soft (and it's cooled down enough that you don't burn your fingers) squeeze the cloves out of their skins and put them into the soup.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

Bring stock to a simmer in a small pot over medium-high heat. Crack an egg into a small bowl, then gently slide egg into stock. (If you want a crystal-clear broth, you can poach the eggs in water instead.) Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds).

You can put a big handful of whole garlic cloves in a small pot of soup and hardly even know there's any garlic in it. The more you cut the garlic, the more of the allicin is formed and the stronger the flavor. If you cut a clove into 8 slices, it will have more flavor than if you cut it into only 4 slices.

Add a little more of the sweet aromatics, carrot, parsnips,celery,sweet onion, and of course more stock. Cook it a little longer and the garlic flavor should be more subdued. It would also help to serve the soup with toppings, like cheese, croutons, oyster crackers etc.

Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed. Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these.

Garlic on empty stomach is very effective for preventing and curing different diseases. Studies have shown that garlic if eaten on an empty stomach acts as a powerful antibiotic. It is more effective when you eat it before breakfast because bacteria is exposed and cannot defend itself from succumbing to its power.

What happens if I eat garlic every day? ›

Garlic may increase longevity: Garlic can benefit the heart, brain, and other organs. It reduces risk factors, such as blood pressure, cholesterol, and heavy metal toxicity, which can help people live longer. Garlic is also a rich source of antioxidants and nutrients, and it boosts the immune system as well.

The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.

Eating 1-2 garlic cloves daily can have health benefits, but more can cause bad breath, heartburn, stomach issues, and other unpleasant side effects. It's best to enjoy it in moderation. For many home chefs, garlic is a favorite spice to cook with, thanks to its pungent taste and aroma.

Place a whole head of garlic in a soup or stew with the top third of the head cut off: The cloves will get sweet and jammy as they cook. When your dish is almost done, use kitchen tongs to squeeze the head. The cloves will easily come out of the skin and drop into your soup or stew.

Acidic ingredients like lemon juice or vinegar can help to cut through the strong flavors of garlic. Adding dairy products like milk, cream, or yogurt can also help to mellow the taste and create a more balanced dish.

A cook time of just 2½ minutes yields poached eggs with set whites and runny yolks. If you prefer firmer yolks, poach the eggs for 4–5 minutes, or until the yolk no longer jiggles when pressed.

When cooking poached eggs, the water should be kept at a low simmer at around 180°F (82°C). Doing so will prevent the egg whites from separating from the yolks. After the eggs have been added to the saucepan, gently cook at this temperature until they reach the desired doneness, anywhere between 3 and 5 minutes.

Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.

To poach the eggs for this soup, you can just drop an egg (or two) into the simmering soup, cover it for a few minutes, and you'll have a nicely poached egg.