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Garlic Soup with Poached Eggs and Croutons

Garlic soup made with deeply roasted, soft-golden garlic blended into a silky broth, then finished with poached eggs. Serve it with toasted crusty bread and fresh parsley for a French-Spanish-inspired main dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic soup base
  • 2 whole heads garlic (about 20-24 cloves) Peel cloves; keep them separated for even gentle cooking.
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 4 cup chicken or vegetable broth
  • 2 cup water
  • 0.01 salt and pepper to taste Season at the end and adjust before serving.
Toppings
  • 4 crusty bread Toast slices before serving.
  • 4 eggs Poach directly in the simmering soup.
  • 1 fresh parsley for garnish Chop for even sprinkle.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Gently cook the garlic
  1. Heat the olive oil in a large saucepan over medium-low heat, then add the garlic cloves. Gently cook for 12-15 minutes until soft and golden but not brown.
  2. Add the smoked paprika and cayenne, then stir to coat the garlic. Cook for 1 minute to bloom the spices.
Simmer the soup
  1. Pour in the chicken or vegetable broth and water, then bring to a boil. Reduce to a simmer and cook for 15 minutes.
  2. Blend the soup with an immersion blender until most of the garlic is smooth, leaving a few cloves whole for texture. Season with salt, pepper, and thyme.
Poach eggs and serve
  1. Keep the soup at a gentle simmer, then poach the eggs directly in the simmering soup. Cook for 3-4 minutes until the whites set and yolks are still soft.
  2. Serve each bowl with toasted crusty bread, an egg from the soup, and fresh parsley garnish.

Notes

To keep garlic from turning bitter, cook it only until soft and golden—avoid browning. Refrigerate leftovers in a covered container for up to 3 days; reheat gently. Freezing isn’t recommended because eggs and blended garlic can change texture. For a dairy-free option, keep it as written (it already is), or for a lower-egg swap, poach 2 eggs total and top with extra parsley and croutons.