Directions
- 1In a small pot over medium heat, heat the oil.
- 2Add the garlic and the zest of half of a lemon.
- 3Cook for 1 to 2 minutes until fragrant or until the garlic is slightly golden on the edges.
- 4Carefully add the bone broth to the pot and bring to a simmer.
- 5Season with a hefty pinch of salt.
- 6Crack the eggs in a separate bowl, keeping the yolk intact.
- 7Gently stir the soup to create a vortex in the center.
- 8Gently pour the eggs down the vortex and poach for 2 minutes, until the egg white is opaque, but the egg yolk is wobbly to the touch.
- 9Squeeze the juice of half of a lemon, plus more to taste.
- 10Sprinkle with parsley, if using, and serve right away.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 lemon
- 2 cups chicken bone broth
- 2 eggs
- Salt
- Fresh parsley, for serving
Equipment
small potseparate bowl
Tips
- Cook garlic and lemon zest until fragrant or slightly golden.
- Gently stir the soup to create a vortex for poaching eggs.
- Poach eggs for 2 minutes until the egg white is opaque and the yolk is wobbly.
- Squeeze more lemon juice to taste.
- Sprinkle with parsley if using and serve immediately.
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