- Bring the chicken broth to a boil and add the garlic. Reduce the heat and simmer, covered, for 10 minutes. Season to taste; if you used whole garlic cloves, remove them from the broth at this point. Crack the eggs into ramekins or small bowls, and while the broth is at a low simmer add 1 egg at a time to the pot. I find that stirring the broth gently between adding each egg helps to keep the yolk and white united.
- Once all the eggs have been added, place the lid on just slightly ajar; be sure the flame is low, otherwise the broth could boil over, disrupting the eggs. If you prefer runny yolks, cook for 5-6 minutes total. If you like your egg yolks solid, cook for 5 to 6 minutes total.
- To serve, spoon an egg into each bowl and ladle the broth over. Garnish with freshly chopped herbs, salt, and black pepper. There are a number of additions to this dish that are delicious; olive oil, grated cheese, and a scattering of sizzling bread crumbs are just a few examples.
