Just a few weeks ago, I was lamenting the end of winter. Yes, I like winter and I’m going to miss fires in the fireplaces, crockpot hot chocolate and sledding with my kids.
But as I look out my window and see the buds forming on the trees, I realize that Spring has started to “spring” and that glorious seasonal produce will soon be here! To celebrate, I’m cooking up some garlic-sage soup.
Why garlic-sage soup? Fresh sage is good in a lot of spring /summer dishes and garlic takes care of all of the left over winter colds. This soup is light ( so don’t be shy with the salt), tasty and super garlicky. Apparently it’s a good cure for a hangover too! Enjoy!
Easy Garlic-Sage Soup
- 1 head of garlic, cloves peeled and sliced
- 6 fresh sage leaves
- 2 bay leaves
- 2 large thyme sprigs
- 3 cups water and 3 cups chicken or vegetable broth
- A good pinch of kosher salt, plus more as needed
- 6 large egg yolks, slightly beaten
- Parmesan cheese, thickly sliced or grated (personal preference)
- 1 fresh baguette, sliced
- Ground black pepper
- Olive oil for brushing and drizzling
- In a soup pot, combine the garlic, sage, thyme, water and chicken broth and bring to a boil.
- Reduce heat to low and simmer, uncovered for 25 minutes.
- Preheat oven to 350
- Brush the baguette slices with olive oil and a sprinkle of salt and pepper.
- Toast for 10 minutes until crispy.
- Add a little hot soup to the egg yolks and slowly pour the yolk mixture back into the soup.
- Season with salt and pepper as needed.
- Ladle soup into bowls and place a slice of bread on top.
- Top bread with parmesan cheese and a sage leaf.
- Serve immediately, with a drizzle of olive oil over each portion.