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Food and Drink

Cold season is coming. Keep calm and garlic on.

  • Author: Kim Sunée
    | Alaska cooking
  • Updated: October 31
  • Published October 31

Toasted garlic and bread soup with poached egg (Photo by Kim Sunée)

This dish might not win any beauty prizes but it’s definitely a contender for a quick and easy, comforting soup that doesn’t require much in the way of ingredients — most of what’s needed is probably hanging out in the pantry. The garlic and bread get toasted before adding in broth and eggs. Use good-quality homemade or store-bought stock. For added color and oomph, consider stirring in a bit of ground turmeric, and for a meatier version add cooked beans or leftover roasted chicken.

Toasted garlic and bread soup with poached egg

Makes 4 to 6 servings

3 tablespoons olive oil

10 to 12 large cloves garlic, peeled and thinly sliced

Salt and freshly ground black pepper, to taste

4 to 6 slices from a loaf of day-old country bread or sourdough, cut into thirds

1 tablespoon Spanish smoked or hot paprika

1/2 cup dry white wine (optional)

5 cups chicken stock, chicken bone broth, or vegetable stock

4 eggs

Fresh parsley, for garnish

1. Heat olive oil in a large (4-quart) pot over medium heat. Add garlic, and cook, stirring occasionally, until golden but not brown, 2 to 3 minutes. Add bread and cook, stirring occasionally, 1 minute. Make sure to coat the bread all over with the oil. Add paprika and stir until bread is toasted and golden, another 2 minutes or so. Add wine, if using, and stock and bring to a boil. Taste broth and season with salt and pepper. When water is boiling, gently add eggs, one at a time, and let cook 2 minutes. Serve soup and garnish with parsley.

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