Bacon-and-Egg Soup

Ingredients

• 4 large eggs 
• 2 cloves garlic smashed
• 4 servings kosher salt and pepper freshly ground
• 3 cups chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 1.3 cups parmesan cheese grated
• 4 tablespoons torn parsley fresh
• 4 slices rustic bread italian cut into 1/2-inch cubes
• 0.5 pound bacon thick-cut cut into 1/4-inch cubes

Equipment

• bowl
• baking sheet
• ladle
• oven
• pot
• slotted spoon

Directions

1. Preheat the oven to 37
2. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes.
3. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper.
4. Bake until golden and crisp, about 8 minutes.
5. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.
6. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
7. Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes.
8. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
9. Photograph by Antonis Achilleos