Garlic Soup with Poached Eggs
['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']
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 cilantro. Serve with lime wedges.
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