Spicy Onion-Garlic Soup with Poached Eggs

2011 has been the year of the poached egg for me. It started simply this spring, for breakfast with avocado, and then made its way into couscous this summer. Now I have runny eggs in my soup and life is just perfect!

When I was getting over my cold from last week, I was craving soup of all kinds. This recipe from Food & Wine really called out to me – it’s basically like a quick version of an onion soup, with an extra-special addition of a poached egg. Onions, garlic, and eggs are all incredibly nutritious, and I think this was the best way to kick my cold for good.

Spicy Onion-Garlic Soup with Poached Eggs
from Food & Wine


I used a yummy cracked-wheat sourdough for the croutons (and left the crust on), and they were just lovely. Also, I used a regular onion because it’s what I had, and it turned out great! Poaching the egg in this particular soup was super easy – there were so many onions, they just held the egg where it was supposed to be and let it cook away.

3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 medium sweet onion, cut into 1/8-inch dice
1/2 teaspoon sweet paprika
6 cups chicken stock or low-sodium broth
1/4 teaspoon cayenne pepper or to taste
4 ounces sourdough bread, crusts removed and cut into 3/4-inch cubes (2 cups)
4 large eggs
2 tablespoons chopped parsley

  1. Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2 1/2 cups, about 30 minutes. Add the cayenne pepper and season with salt.
  2. Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.
  3. Crack the eggs into 4 small bowls. Bring the soup to a simmer over moderately low heat. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes.
  4. Ladle a poached egg and some soup into soup bowls and sprinkle with the chopped parsley. Serve the soup immediately, passing the croutons on the side.
MAKE AHEAD The soup can be prepared through Step 1 and refrigerated overnight.

2 thoughts on “Spicy Onion-Garlic Soup with Poached Eggs

  1. 2011 has also been the year of the poached egg for me 🙂 Have you seen the NY times series on poached eggs that they’re publishing right now? Definitely some dishes to add to your rotation. I’ve made an even simpler version of this sopa de ajo before with just garlic, water, paprika and an egg. I think I like the slightly more complex version better though; I’ll have to try this. Now if I can just keep my parsley plant alive! It’s the only one of my herbs that’s trying to die on me right now.

    • Love the NY Times, and yes I did see those! I love the looks of the spinach and quinoa one. Let me know what you think of the soup, and good luck with your parsley plant. Our cilantro died mid-summer but everything else has been growing very well, thankfully!

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