Garlic Soup

This soup is really fantastic all on its own, but its also a great base for your own creativity.

Ingredients:

1 bolillo roll
1 head garlic
2 tbsp. olive oil
1 roasted poblano pepper, diced
1 liter chicken stock
juice of 1 limon
salt
4 eggs
cilantro

Preparation:

Peel and slice garlic cloves.

Heat a wide, deep, heavy skillet or pot over medium heat.

Slice and grill bolillo roll until very crispy. Place two pieces of bread in each of 4 serving bowls. Set aside.

Reduce heat on skillet to low. Add olive oil to skillet. Add garlic and stir until garlic begins to turn golden.

Add chicken stock and poblano pepper to skillet and bring to a boil. Reduce heat until soup is barely simmering. Add limon juice. Taste and adjust seasoning, adding salt if necessary.

Following the procedure for poaching an egg, crack each egg into a small dish, without breaking the yolks, and add to soup. Cook for 4 minutes.

Carefully remove eggs from the soup, and add one egg to each serving bowl, placing atop the grilled bolillo slices. Ladle soup over the egg. Garnish with whole cilantro sprigs. Serve.

Cook's Notes: If you want to serve the toasted bread on the side, rather than in the soup, that's okay. Just make sure you serve the soup immediately. Placing the egg on the bread raises it out of the broth and prevents it from cooking further and hardening the yolk. Without the bread, the egg will remain in the hot broth and continue cooking.
serves: 4
prep time: 15 minutes

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