Before it became a staple on the menu at Two, David Gingrass created this soup in his home kitchen with the most basic pantry ingredients: onions, garlic, day-old bread and a hit of spicy cayenne pepper. To turn it into a soothing, one-dish meal, he cracks eggs into the soup and poaches them gently until they are soft and runny. More Onion Dishes

October 2007


Recipe Summary test

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2 1/2 cups, about 30 minutes. Add the cayenne pepper and season with salt.

  • Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.

  • Crack the eggs into 4 small bowls. Bring the soup to a simmer over moderately low heat. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes.

  • Ladle a poached egg and some soup into soup bowls and sprinkle with the chopped parsley. Serve the soup immediately, passing the croutons on the side.

Make Ahead

The soup can be prepared through Step 1 and refrigerated overnight.