Description
This is a garlic soup. It's light and delicate because the garlic is boiled and seasoned with a little bit of sage, thyme, and bay leaf.
Region
Yield
4 Servings
Preparation time
3 minutes
Cooking time
40 minutes
Total time
43 minutes
Ingredients
4 c Boiling Water
1 t Salt
8 clv Garlic (unpeeled)
1 whole cloves
1⁄2 Bay Leaf
1 Sage Leaf
1 Sprig fresh thyme
2 sprigs flat leaf parsley
1 1⁄2 T Extra-Virgin Olive Oil
2 egg yolks
2 T Extra Virgin Olive Oil
Instructions
- Bring the salted water to a boil. Boil the unpeeled garlic cloves for 30 seconds, then remove them to a dish of cold water and peel them. Leave the water simmering.
- Put the peeled garlic back in the pot along with the cloves, herbs, and oil. Simmer for 30 minutes and taste for salt at the end.
- Beat the egg yolks in a bowl until they are thick and sticky. Add the olive oil drop by drop as for a mayonnaise.
- When it's time to serve, crush the garlic against the side of the pot, then strain is and the herbs from the soup.
- Beat a ladleful of the soup into the yolk mixture, then another, and finally all of it. Serve hot, with toasted baguette rounds and grated Gruyere.
Source
Mastering the Art of French Cooking, Simone Beck, Louisette Bertholle, Julia Child