2 heads garlic, cloves separated and peeled, plus 1 whole clove
1/4 cup olive oil
10 fresh sage leaves
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon white vinegar
4 large eggs
4 slices baguette, toasted
sliced scallions and shaved Parmesan, for serving
Fat 26g (6g saturated fat)
How to Make It
Thinly slice 2 heads of garlic (or, for speed, pulse them in a food processor until roughly chopped). Heat 2 tablespoons of the oil in a large pot over medium-low heat. Add the garlic, sage, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft and fragrant, 6 to 8 minutes.
Add the chicken thighs and 8 cups water. Bring to a boil, reduce heat, and gently simmer, skimming off any foam from the surface, until the chicken is cooked through, 12 to 15 minutes. Transfer the chicken to a plate and let cool slightly before shredding the meat. Return the meat to the broth.
In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. Crack the eggs into a teacup, then slip them into the water. Cook until the whites are set, 2 to 3 minutes. Remove with a slotted spoon.
Drizzle the toasted baguette with the remaining oil and rub with the remaining garlic.
Serve the soup topped with the eggs, toasts, scallions, and Parmesan.
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