Ingredients

• 1 medium head of garlic, cloves peeled and thinly sliced
• 3 tablespoons olive oil
• 8 (1/2-inch-thick) baguette slices
• 1 quart chicken stock or broth
• 1/2 teaspoon dried hot red pepper flakes
• 4 large eggs
• 1/2 cup packed small fresh cilantro sprigs
• 4 lime wedges

Instructions

1. Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
2. Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
3. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
4. Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.