Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　1 medium head of garlic, cloves peeled and thinly sliced

　　3 tablespoons olive oil

　　8 (1/2-inch-thick) baguette slices

　　1 quart chicken stock or broth

　　1/2 teaspoon dried hot red pepper flakes

　　4 large eggs

　　1/2 cup packed small fresh cilantro sprigs

　　4 lime wedges

　　

Step 1

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

　　

Step 2

Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

　　

Step 3

Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

　　

Step 4

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

　　Cooks& note:

　　·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.