This is a new to me recipe that I found in one of my many books. I did tweek it to make it easier to make, yet keep the flavours that it intended.
Day old bread works well, or a heavier French Bread will do. You will need about one slice per bowl of soup. (this will make about 4 bowls)
Bread for bowls.
One small egg for each bowl.
Teaspoon of vinegar.
A whole bulb of garlic, cloves removed, cleaned and I like to bake them in olive oil at 375 for about 20 minutes. The baking brings out the flavour. Mash them very well.
1.5 liters of chicken broth.
Teaspoon cilantro powder.
Hand full of spinach or a tablespoon of parsley flakes.
1/2 teaspoon of salt or salt to taste. If your chicken broth is unsalted you really really need salt to bring out the flavour.
Good dash of pepper.
Gently simmer on low the broth, garlic mash, salt, pepper, spinach and cilantro for at least an hour. I let mine simmer for about an hour and a half to really blend the flavour.
Break your bread up into bite sized pieces into each Bowl.
In a separate small pan with a lid, put in about 2 inches of water and the vinegar. When it GENTLY boils or almost but not quite boiling, carefully break each egg into this water. Put the lid on and leave it for about 2 minutes. With a slotted spoon you can turn each egg to ensure the top sets on each egg. Don’t over cook your poached eggs though!
Ladle soup into each bowl, put a poached egg in each bowl. Enjoy.