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Garlic Soup with Roasted Garlic and Poached Eggs

Garlic soup with silky golden broth and deeply roasted garlic, blended until mostly smooth and dotted with a few whole cloves. Poached eggs cook right in the simmering pot for a creamy center and rich, savory flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-Spanish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Garlic Soup Base
  • 1 garlic (about 20-24 cloves) Peeled from whole heads.
  • 3 cup chicken or vegetable broth Use chicken for richer flavor or vegetable for vegetarian.
  • 2 cup water
  • 4 slices crusty bread Toasted for serving.
  • 4 eggs Poached directly in the soup.
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.25 salt and pepper to taste Season at the end.
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the garlic
  1. Heat olive oil in a large saucepan over medium-low heat, then gently cook the garlic cloves for 12-15 minutes until soft and golden but not brown, stirring as needed.
  2. Add smoked paprika and cayenne, then cook for 1 minute to bloom the spices and darken slightly.
Simmer and blend
  1. Add broth and water, bring to a boil, then simmer for 15 minutes so the garlic flavor infuses the broth.
  2. Use an immersion blender to blend most of the garlic smooth, leaving a few cloves whole for texture.
  3. Season with salt, pepper, and thyme, then stir to combine.
Poach eggs and serve
  1. Poach the eggs directly in the simmering soup for 3-4 minutes until whites are set and yolks are soft.
  2. Serve each bowl with toasted bread, an egg in the center, and fresh parsley for garnish.

Notes

For the smoothest texture without losing garlic bite, blend most of the soup but intentionally leave a few cloves whole. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid overcooking the eggs. Freezing is not recommended due to the egg texture. For a dietary swap, use vegetable broth and skip chicken to keep it vegetarian while maintaining the silky blended base.