Garlic and Egg Soup

Garlic and Egg Soup
 
Ingredients:

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

Preparation:

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. 
Add stock, red pepper flakes and garlic to skillet and bring to a simmer. 
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). 
Transfer eggs with slotted spoon to toasts and season with salt.
Ladle soup into bowls and top with chervil.
Serve with lemon wedges.