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      RECIPE TITLE "Garlic Soup with Poached Eggs"
    Excerpted from Soup: A Way of Life . Copyright (c) 1998 by Barbara Kafka. Reprinted by permission of Artisan.

    yields Makes 4 first-course servings  time---difficulty easy

    Let the bread sit at room temperature for several hours, or overnight, until dry.

      RECIPE INGREDIENTS

    Garlic Broth (page 86)
    4 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    Eight 1/4-inch- (.5-cm-) thick slices French bread, dried
    4 eggs
    Grated Parmesan cheese, for serving

    Soup: A Way of Life
    Soup: A Way of Life In this stunningly rich and wide-ranging book, Barbara Kafka gives the food we love perhaps best in the world a new vitality. Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning: Roasting: A Simple Art and Microwave Gourmet. In this wonderfully diverse collection of nearly 300 recipes from all over the world-some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives-she offers up a lifetime worth of pleasure.

      RECIPE METHOD

    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 (15 cm) in diameter in the center. Bring to a boil. Lower the heat so the liquid is at a lively simmer. Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (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 aren't submerged.

    To serve, ladle the broth and bread into large warm soup bowls and top each with an egg. Pass Parmesan at the table.


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