Aigo Bouido (Garlic Soup)
Garlic Soups Vegetables
Last updated 6/12/2012 12:41:54 AM. Recipe ID 772. Report a problem with this recipe.
Title: Aigo bouido (garlic soup)
Categories: Soups, Vegetables
Yield: 6 Servings
1 Separated head or about 16
-cloves whole, unpeeled
2 qt Water
1 ts Salt
1 pn Of pepper
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil
This isn't cream of garlic soup, but it has a creamy texture. I've
done this one and it's great. As Julia says, "Because the garlic is
boiled, its after-effects are at a minimum, and its flavor becomes
exquisite, aromatic and almot undefinable."
From Julia Child's "Mastering the Art of French Cooking, Vol. I":
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.
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.
Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan
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
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