Soupe l'ail (garlic soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Garlic cloves or more | |
| 2 | tablespoons | Olive oil |
| 1 | pinch | Saffron |
| ½ | Bay leaf | |
| 1 | pinch | Thyme, dried |
| 2 | Egg yolks | |
| 1 | quart | Water |
| Salt and pepper to taste | ||
| 1 | dash | Nutmeg |
Directions
Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden.
Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg yolks with a small amount of the broth and add gradually to the soup, mixing in with a wire whisk. Remove garlic cloves. Place a slice of toasted bread in the bottom of each soup bowl, pour in the soup, and sprinkle with a dash of nutmeg. Serve hot.
Courtesy of Yvonne Boulleray.
Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@...> on Sep 25, 1997