GARLIC SOUP (AIGO BOUIDO)

By es123

Ingredients

• 1 Separated head or about 16
• cloves whole, unpeeled garlic
• 2 qt Water (4 cups = 1 quart)
• 1 tsp Salt
• 1 pinch Of pepper
• 2 Cloves (optional)
• 1/4 tsp Sage
• 1/4 tsp Thyme
• 1/2 Bay leaf
• 4 Sprigs parsley
• 3 tbsp Olive oil

Details

Servings 6

Preparation

Step 1

STEP #1

Drop garlic cloves in boiling water and boil for 30 seconds.


Drain, run cold water over them and peel.

STEP #2

Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.

Correct seasoning.


STEP #3

3 egg yolks 3 to 4 T.

olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky.

Drop by drop beat in the olive oil for making a mayonnaise type sauce.

STEP #4

Prepare bowls. On top of soup or on bottom before adding soup – Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese

STEP #5

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. (a food strainer is best)

Serve immediately


**You can modify by adding 2 cups mashed potatoes and no bread or cheese. You can also add juice of 1-2 lemons squeezed in. I also suggest cooking it with about 6 pepper corns. I love lots of pepper! I also add extra olive oil to the soup.