Step 1

Preheat oven to 425°F.

Step 2

Heat 1/4 cup of olive oil in a large pot over medium heat. Add garlic and sauté until fragrant and slightly golden, about 1-2 minutes. Carefully pour in the broth, stir to combine, and bring to a simmer. Simmer for 10-15 minutes, just to meld the flavors and keep the broth warm while the rest of the soup components are prepared.

Step 3

Brush bread slices with additional olive oil (3 tablespoons) and place on a baking sheet. Toast in the oven for 3-5 minutes, or until crispy and slightly golden. Remove from the oven and set aside.

Step 4

Fill a medium to large saucepan halfway with water and add vinegar. Bring to a simmer over medium-high heat. Once simmering, gently crack eggs into the pan (working in batches if necessary) and poach until whites are slightly firm but yolks are runny, about 3 minutes. Remove from the pan with a slotted spoon and set aside (on some paper towels or a paper towel lined plate).

Step 5

Fill bowls with garlic broth and add bread slices. Divide poached eggs evenly between bowls and place on top of the bread slices (the bread acts like a little raft for the eggs). Sprinkle generously with cilantro, salt and pepper before serving.