Really it is two recipes in the same challenge. In order to complete the Garlic Soup with Poached Eggs, I figured I probably needed to learn how to poach some eggs first. Well really simultaneously as I was making the garlic soup/ broth and making these oh so delicious apple cardamom cupcakes with the carmel frosting.
The cupcakes turned out delicious.
The eggs that I simply poached in water following the directions on page 116 were the best poached eggs I've ever had. Really. I've been a lifelong, hard-core dieter, and I can tell you poached eggs tend to be fairly watery and gross. These poached eggs were different though. They were downright decadent.
As for the soup, it's made from garlic, water, and your standard pantry herbs, thyme sage, bay leaf, etc. In the introduction, Julia says, " Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic, and almost undefinable." She is 100% spot on. I don't know how to describe the flavor of this soup. It's delicious. It's savory.