Side Pannel
Aigo Bouido (Garlic Soup)
Aigo Bouido (Garlic Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Italian
Ingredients List
- 1 Separated head or about 16
- -cloves w; hole, unpeeled ga
- 2 qt Water
- 1 ts Salt
- 1 pn Of pepper
- 2 Cloves
- 1/4 ts Sage
- 1/4 ts Thyme
- 1/2 Bay leav
- 4 Sprigs parsley
- 3 tb Olive oil
Directions
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. Correct
seasoning.
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
cheese
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. Correct
seasoning.
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
cheese
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