5-MINUTE LEMON GARLIC SOUP with poached eggs

5 mins
Serves 1
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Directions

  1. 1In a small pot over medium heat, heat the oil.
  2. 2In a small pot over medium heat, heat the oil.
  3. 3In a small pot over medium heat, heat the oil.
  4. 4Add the garlic and the zest of half of a lemon.
  5. 5Add the garlic and the zest of half of a lemon.
  6. 6Add the garlic and the zest of half of a lemon.
  7. 7Cook for 1 to 2 minutes until fragrant or until the garlic is slightly golden on the edges.
  8. 8Cook for 1 to 2 minutes until fragrant or until the garlic is slightly golden on the edges.
  9. 9Cook for 1 to 2 minutes until fragrant or until the garlic is slightly golden on the edges.
  10. 10Carefully add the bone broth to the pot and bring to a simmer.
  11. 11Carefully add the bone broth to the pot and bring to a simmer.
  12. 12Carefully add the bone broth to the pot and bring to a simmer.
  13. 13Season with a hefty pinch of salt.
  14. 14Season with a hefty pinch of salt.
  15. 15Season with a hefty pinch of salt.
  16. 16Crack the eggs in a separate bowl, keeping the yolk intact.
  17. 17Crack the eggs in a separate bowl, keeping the yolk intact.
  18. 18Crack the eggs in a separate bowl, keeping the yolk intact.
  19. 19Gently stir the soup to create a vortex in the center.
  20. 20Gently stir the soup to create a vortex in the center.
  21. 21Gently stir the soup to create a vortex in the center.
  22. 22Gently 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.
  23. 23Gently 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.
  24. 24Gently 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.
  25. 25Squeeze the juice of half of a lemon, plus more to taste.
  26. 26Squeeze the juice of half of a lemon, plus more to taste.
  27. 27Squeeze the juice of half of a lemon, plus more to taste.
  28. 28Sprinkle with parsley, if using, and serve right away.
  29. 29Sprinkle with parsley, if using, and serve right away.
  30. 30Sprinkle with parsley, if using, and serve right away.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • Salt
  • Salt
  • Salt
  • Fresh parsley, for serving
  • Fresh parsley, for serving
  • 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.