Pickle Juice Soup

Method

1. Melt the butter in a medium saucepan over medium heat until it begins to foam, which should take about 2 minutes.
2. Crush the garlic cloves and add them to the melted butter, stirring continuously for 3 minutes until fragrant and lightly golden.
3. Pour the pickle juice into the pan and let the mixture simmer gently for 5 minutes to allow the flavors to meld.
4. Crack the eggs one at a time directly into the simmering liquid, spacing them apart, then poach them undisturbed for 6 to 8 minutes until the whites are fully set and the yolks reach your desired consistency.
5. Reduce the heat to low and let the soup simmer for a final 10 minutes so the broth deepens in flavor.
6. Sprinkle the mint evenly over the soup just before serving to preserve its fresh, aromatic quality.