Aigo Bouido (Garlic Soup)
This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
garlic cloves
whole, unpeeled |
|
| 2 | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
cloves
|
*
|
| ¼ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
garlic cloves
whole, unpeeled |
|
| 2 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
cloves
|
*
|
| 1.3 | ml |
sage
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 0.5 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 45 | ml |
olive oil
|
|
Directions
Drop garlic cloves in boiling water and boil for 30 seconds.
Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.
Beat 3 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 olive oil 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 rounds of hard-toasted French bread topped with 1 cup of grated Swiss or Parmesan cheese.
