"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

The Coldinator: Spanish Style Garlic Soup with Poached Egg

by Julie on March 8, 2013

in Dinner, Minor Miracles, Soup is Easy

Basta. Enough.

I never get sick. I have the immune system of an Irish peasant. And yet here is day 9 (!!) of this horrible, mother of all colds. I’m sleeping long hours. I’m pounding the orange juice. I even went and got the magic hot and sour soup at the Chinese Panda down the street.

And still my throat aches and my nose drips. Last weekend I lost my voice completely. Tonight my eyebrows hurt! Really? I’m done with feeling crap.

Time to pull out the stops. Bring out the big-ass guns. Execute the Hail Mary throw.

Come close and let me whisper to you…because that’s all the voice I got right now….

Spanish style garlic soup. With poached egg, lime and cilantro.

spanish style garlic soup with poached egg

Boom! Baby….

Yeah, you say. You can never pull that off. You’re the Bad Home Cook.

To this I say, desperate times, baby, call for desperate measures. I made this soup. I had to. I’m sick of being sick.

And it was awesome.

True. It helped that I had farm fresh eggs from the Spring Street Farm Stand. And fresh, organic cilantro. Although I strangely didn’t have stale French bread, it didn’t seem to matter. I riffed on this recipe:

One medium head of garlic, broken into cloves, peeled and sliced thin
1 quart chicken broth
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
8 i1/2 inch slices of stale French bread
four large eggs
1/2 cup packed cilantro, chopped
4 lime wedges
(I added 1 or 2 pinches of saffron, because when did saffron ever hurt anyone?)

garlic cloves

chop chop…into thin slices

Saute in the olive oil for about eight minutes, stirring occasionally, until the garlic is soft. Transfer to a bowl or plate with a slotted spoon.

Fry the French bread slices until lightly browned, about four minutes. Put two into each of four dishes.

farm fresh eggs

Farm eggs are life..

Now add the quart of chicken broth. That’s one box of Trader Joe’s chicken broth. Stir, and add the garlic back in plus the red pepper flakes and saffron.

Clilantro

Chop this as well…

When this is gently simmering, crack an egg into a small dish, and add it into the broth, letting it poach for between 3 to 4 minutes. I basted it with some broth for good measure. Do this with the other three as well.

Remove with a slotted spoon, and drop each gently onto the crostini in the dish…

poached egg on crostini

season “expertly”

Add a few ladles of broth, and top with cilantro and a squeeze of fresh lime.

Eat.

Get over your cold.

Boom.

I’m starting to feel better. Aren’t you?

 

 

{ 4 comments… read them below or add one }

chris March 8, 2013 at 10:09 pm

I’ll be making this today for the two ailing ladies in my household. Hope you’re feeling better!

Reply

Amy Yannello March 9, 2013 at 12:31 am

Oh where has this recipe been all my adult life?!! This smells so good just reading it, I almost can’t wait to get a cold again just to have an excuse to make it. (I knew it was the cure when J.T. said the “magic hot and sour soup” at Panda didn’t do the trick… my typical cure. Thanks Julie — Hope you’re on the mend soon!!

Reply

Bruce March 10, 2013 at 7:22 pm

Jesus, that is so totally worth getting sick for!

Reply

Jayna March 15, 2013 at 6:27 pm

I love soup and I cannot wait to try this! Feel better!

Reply

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