Garlic Soup Recipe
Garlic Soup Recipe with Garlic, Water, Herbs, Olive Oil & Egg Yolks.
INGREDIENTS
8 Large Un-pealed Garlic Cloves
1 1/2 (450ml) Pints of Water
1 tsp Salt
Pinch of Pepper
1 Clove
Large Pinch of Sage
Large Pinch of Thyme
1 Very Small Bay Leaf
2 Sprigs of Parsley
Olive Oil
2 Egg Yolks
Parmesan Cheese
METHOD
Fill a saucepan with the Water and bring to the boil. Drop in the 8 Garlic Cloves and boil them for half a minute. Spoon them all out and drop into cold water. Leave the Water simmering in the saucepan. Take the Garlic Cloves and cut off the woody base and peel the skins away (which will be much easier after their brief boil).
Add the Garlic Cloves back to the simmering pan along with the Salt, Pepper, Clove, Sage, Thyme, Bay Leaf, Parsley and 1 tbsp of Olive Oil. Boil slowly for another 30 minutes.
Meanwhile, whisk the 2 Egg Yolks a soup bowl for about a minute - until they thicken a little. Then (while continuing to wisk) slowly dribble in around 2 tbsp of Olive Oil - making a thick creamy sauce.
When the Garlic and Herbs in the saucepan are ready, take from the heat and allow to cool for a moment or so. Then strain all the contents with a fine meshed strainer (perhaps with a Muslin cloth or tea leaf strainer) into a clean large bowl - squashing out all the juice from the soft Garlic Cloves.
Take a small cup of this liquid and mix - drop by drop - with the creamed Egg Yolks and Olive Oil in the soup bowl. Do not do this too quickly or the Eggs with curdle. Then slowly pour this mixture while stiring back into the larger bowl containing the remaining Garlic and Herbs liquid.
Pour into four small soup bowls, sprinkle with Parmesan Cheese and serve immediately along with Bread.
Serves 4 (as a starter)
Based on the Garlic Soup recipe in:
Mastering The Art Of French Cooking Volume 1
by Simone Beck, Louisette Berthold & Julia Child (1961).