Provençal Garlic Soup (Aïgo boulido) | With Poached Egg

Peel the garlic cloves, then gently crush them with the flat side of a knife blade to release their rich flavours.

Heat 3 tablespoons of extra virgin olive oil in a heavy-bottomed pot. Add the garlic cloves and sauté over low heat, watching constantly, for 2-3 minutes until fragrant, making sure they do not brown.

Pour in 1.2 litres of water, then add the bay leaves, thyme sprigs, rosemary sprig, salt, and freshly ground black pepper. Bring to a boil, then reduce the heat and simmer covered for 20-25 minutes to thoroughly infuse the soup with the herbs.