Creamy garlic soup

Yield: 6 servings

Measure Ingredient
1 Head of garlic cloves separated, unpeeled
2 quarts Water
2 teaspoons Salt
1 pinch Pepper
2 Cloves
¼ teaspoon Thyme
½ Bay leaf
4 Parsley sprigs
3 tablespoons Olive oil
3 Egg yolks
4 tablespoons Olive oil
French bread rounds, toasted
1 cup Grated Swiss or Parmesan

DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. 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 and cheese.


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