1 separated head or about 16 cloves whole, unpedeled garlic2 quarts water2 tsp saltPinch of pepper2 cloves¼ tsp sage¼ tsp thyme½ bay leaf4 parsley sprigs3 Tb olive oilA 3-quart saucepanA wire whip3 egg yolksA soup tureen3 to 4 Tb olive oilA strainerRounds of hard-toasted French bread1 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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