Saturday, December 17, 2011

Aigo Bouido (Garlic Soup)

This is one of the boy's favorite.  As garlic lovers, we all like it a lot. It is simple to make and very tasty. I think the best thing I learned with this recipe is how to easily peel vast amounts of garlic. I hate to waste, so I put the egg whites in individual cups and froze them for some future recipe.  WOW!  I added chopped chives to the top.  I think it was better that way.

Aigo Bouido (Garlic Soup)

1    Garlic,Separated (about 16 -Cloves)
2 qt Water
2 t  Salt
pn Pepper
2    Cloves
1/4 t  Sage
1/4 t  Thyme
1/2    Bay Leaf
4    Parsley Sprigs
3 T  Olive Oil
     Liaison
3    Egg Yolks
3 T  Olive Oil,Up To 4 Tbs
1    Round Of Hard Toasted
French Bread,Per Bowl Of Soup
1 c  Swiss Or Parmesan Cheese -Grated
[Note: I use 2 garlic heads (about 20 cloves)]
Drop the garlic cloves in to boiling water and boil for thirty seconds.
Remove them and run the cloves under cold water and peel. Place the
garlic in a a3qt sauce pan along with the rest of the soup ingredients.
Boil slowly for 30 minutes. Correct the seasoning.  Beat the egg yolks
in a soup tureen for a minute until they are thick and sticky.  Drop by
drop add the olive oil like making a mayonnaise.  Just before serving,
beat a ladle of the hot liquid, drop by drop in to the egg yolks.
Strain the soup into the serving bowl and press the garlic to get all
the liquid.  Serve immediately with the bread and cheese.

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