Soop-e Seer (سوپ سیر) — Persian Garlic Soup with Egg Ribbons

• 120 ggarlic cloves, peeled (about 2 large heads)
• 1200 mlwater
• 8 gfine sea salt (about 1 1/4 tsp)
• 1 tspblack pepper, freshly ground
• 2large egg

Instructions

1. 1

   Lightly crush the peeled garlic cloves with the side of a knife to help them release flavor without turning the soup harsh. Rinse the cloves quickly under cool water and drain well so the broth stays clean and clear.

2. 2

   Add the garlic and water to a medium pot and bring it to a gentle boil over medium-high heat. As soon as it boils, reduce to a low simmer and skim any foam that rises so the finished soup tastes sweet, not bitter.

3. 3

   Simmer uncovered for 35 minutes, keeping the heat low enough that the surface only trembles. Stir once or twice to prevent any cloves from sticking, and continue until the garlic is very tender and the broth smells mellow and rounded.

4. 4

   Add the salt and black pepper, then simmer 5 more minutes to let the seasoning dissolve and integrate. Taste the broth and confirm it is savory and warming, with no raw garlic bite.

5. 5

   In a small bowl, whisk the eggs for 20 seconds until fully blended and fluid. Lower the heat to very low, then slowly drizzle the egg into the pot while stirring in one direction to create delicate ribbons rather than clumps.

6. 6

   Cook for 2 minutes, stirring gently, until the egg is just set and the soup looks silky. Turn off the heat and rest the soup for 3 minutes so the garlic flavor blooms and the texture becomes cohesive before serving.