Garlic Soup

Infusing a rich garlic oil is the key to keeping this French provincial Garlic Soup unctuous and not overpowering.

This recipe (soupe à l’ail) originates from the Ariège region in the south of France, so local garlic may not be as strong nor as flavorful. Don’t be shy about using more cloves than are required here.

Serve with a toasted French baguette. 

Garlic Soup

10 clove  Garlic Crushed 
½  cup Oil, olive  
 Eggs (yolks)  
  Pepper, black  

1 Bring 4 cups water to a boil. 

2 Lightly brown the garlic in the oil over medium heat, careful not to burn. 

3 Add the boiling water then simmer, covered, for 15 min. Strain out the garlic and discard the solids. 

4 Beat the egg yolks while tempering, then whisk into the broth to thicken. Season to taste. 

Yield: 4 servings 


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