Garlic Soup With Poached Eggs

• 1 head garlic, separated into cloves and peeled
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 4 parsley sprigs
• 3 tablespoons extra-virgin olive oil
• 6 eggs, as needed
• Chopped parsley, for garnish
• Freshly grated Parmesan cheese
• Crusty bread, optional

1. In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil.
2. Add 2 quarts of water.
3. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
4. Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible.
5. Let cool and then transfer to a covered container and refrigerate until needed.
6. To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan.
7. Place over medium-low heat and bring to a simmer.
8. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes.
9. (It will continue to cook off the heat.)
10. Transfer the egg to a soup bowl and pour the broth gently over it.
11. Garnish with parsley and cheese.
12. If desired, serve with crusty bread.

garlic, kosher salt, freshly ground black pepper, sage, thyme, bay leaf, parsley sprigs, extravirgin olive oil, eggs, parsley, parmesan cheese, crusty bread

Taken from cooking.nytimes.com/recipes/11934 (may not work)