4 Servings 30 min Cook
3 Tbsp Olive Oil
4 Extra large Egg
4 Cup Chicken Broth
1 Clove Garlic
8 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
2 Cup Fresh Cilantro
1 Fruit (2" dia) Limes
1/2 Tsp Crushed Red Pepper Flakes
Peel and thinly slice garlic.
Cut lime into 4 wedges.
Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes.
Transfer garlic to a bowl with a slotted spoon.
Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes.
Divide toasts among 4 large soup bowls.
Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
Break 1 egg into a cup and slide egg into simmering stock.
Repeat with remaining eggs.
Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
Transfer eggs with slotted spoon to toasts and season with salt.
Ladle soup into bowls and top with cilantro.
Serve with lime wedges.