Soupe l'ail (garlic soup)

Yield: 4 Servings

Measure Ingredient
5 \N Garlic cloves or more
2 tablespoons Olive oil
1 pinch Saffron
½ \N Bay leaf
1 pinch Thyme, dried
2 \N Egg yolks
1 quart Water
\N \N Salt and pepper to taste
1 dash Nutmeg

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

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