Soupe aïgo bouido aux Œufs pochés (Garlic Soup with Poached Eggs)

Ingredients

• 2 litres water
• 3 décilitres oil
• 20 grammes salt
• a pinch of pepper
• 8 cloves garlic
• fragments of thyme
• a pinch of parsley leaves
• 10 eggs
• slices of bread

Instructions

1. Put 2 litres of water to boil for a quarter of an hour with 3 décilitres of oil, 20 grammes of salt, a pinch of pepper, 8 cloves of garlic, fragments of thyme, bay leaf and sage, and a pinch of parsley leaves.
2. Poach 10 eggs in this broth.
3. Arrange slices of bread on a dish and set the eggs on them.
4. Moisten with the broth.