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Garlic Soup with Roasted Garlic Broth and Poached Eggs

Garlic soup made with deeply roasted garlic simmered in broth and blended silky-smooth, with a few cloves left whole for texture. Finished with thyme, smoked paprika, and poached eggs in the soup for a warm, comforting main.
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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
  • 2 whole heads garlic (about 20-24 cloves) peeled
  • 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
  • 4 slices crusty bread toasted
  • 4 eggs
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 large saucepan
  • 1 Immersion blender

Method
 

Roast the garlic base
  1. Heat the olive oil in a large saucepan over medium-low heat, then add the garlic cloves and gently cook for 12-15 minutes until soft and golden but not brown.
  2. Add the smoked paprika and cayenne, then cook for 1 minute, stirring just until fragrant.
Simmer and blend
  1. Add the chicken or vegetable broth and water, bring to a boil, then simmer for 15 minutes.
  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 the fresh thyme leaves, then stir to combine.
Poach eggs in the soup
  1. Keep the soup at a gentle simmer and poach the eggs directly in the soup for 3-4 minutes, until the whites set and yolks reach your preferred doneness.
Serve
  1. Ladle the garlic soup into bowls and serve with toasted crusty bread, a poached egg in the center, and fresh parsley garnish.

Notes

For the smoothest, silkier texture, blend just until the garlic breaks down, then stop so a few whole cloves stay for flavor and bite. Refrigerate leftovers in a sealed container up to 3 days; reheat gently and note the egg may continue to firm. Freezing is not recommended since the eggs can change texture. For a lighter take, use vegetable broth and reduce cayenne to 1/8 tsp.