Instructions: For the Garlic Broth: Smash, peel and cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.

In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Dont let the garlic brown.

Pour in the water and bring to a boil. Lower heat and simmer, uncovered, for 40 minutes. The garlic will be very tender.

To eat the broth on its own, season with kosher salt and freshly ground black pepper to taste. To use as a stock, omit the salt and pepper. (This makes 8 cups of broth)

For Garlic Soup With Poached Egg: In a large, deep frying pan, combine the garlic broth, salt and pepper over medium heat. Arrange the bread slices around the edge of the pan, slightly overlapping them and leaving a circle about 6 inches in diameter in the center.

Bring to a boil. Lower heat so the liquid is at a lively simmer. Crack the eggs into the pan. Or, if preferred, crack the eggs one at a time onto a saucer and slide them into the broth.

Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes. Spoon broth over the tops of the yolks if they arent submerged.

To serve, ladle broth and bread into warm soup bowls and top with eggs. Pass Parmesan at the table.

This recipe yields 4 first course servings, or 2 main dish servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.