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Julia Child’s Garlic Soup
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Description
Julia Child knew how to make a Garlic Soup and this recipe is so restorative and tasty. One of the more interesting things about this soup, traditionally called Aigo Bouido, is that it has a very creamy look and taste, but there is no dairy in it all. In fact, it is an herbal broth that is placed in a homemade mayonnaise. It is so tasty and a soup that is bound to make you feel good. A simple, elegant, classic French recipe.
Ingredients
- 2 quarts Water
- 16 cloves Garlic, Unpeeled
- 2 teaspoons Salt
- ½ teaspoons Pepper
- 2 Cloves
- 2 leaves Sage
- 2 sprigs Thyme
- 1 Bay Leaf
- 4 sprigs Parsley
- 3 Egg Yolks
- ¼ cups Olive Oil (not Extra Virgin)
Preparation
Bring water to a boil. Add garlic for 30 seconds. Remove garlic and run under cold water. Peel.
Add all ingredients except egg yolks and olive oil to pot. Bring to a light boil for 30 minutes.
While water is boiling, add egg yolks to large bowl that will eventually hold soup. Whisk. Slowly add olive oil to bowl a few drops at a time and vigorously whisk (or use mixer) until it becomes mayonnaise.
After soup has boiled for 30 minutes, add one ladleful into mayonnaise and mix. Using strainer, strain broth into the bowl. Feel free to press and squeeze garlic a bit to get some of the extra flavor out.
Ladle into serving bowl. Garnish with garlic or cheese toast, crispy French bread, Parmesan cheese.
Serve with a toasted Frech bread or croutons.
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