Wednesday, March 26, 2014

AIGO BOUIDO - Garlic Soup

1 separated head or about 16 cloves whole, unpedeled garlic
2 quarts water
2 tsp salt
Pinch of pepper
2 cloves
¼ tsp sage
¼ tsp thyme
½ bay leaf
4 parsley sprigs
3 Tb olive oil
A 3-quart saucepan
A wire whip
3 egg yolks
A soup tureen
3 to 4 Tb olive oil
A strainer
Rounds of hard-toasted French bread
1 cup of grated Swiss or Parmesan cheese

Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
    Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.
    Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making a mayonnaise.
    Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating. and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

Serves 6

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