This is a simple and excellent garlic soup. Its easy to make and full of flavor. For you garlic lovers out there this is the best recipe I ever found! Creamy with absolutely no cream in it!
Bring the stock to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 30 minutes. Remove the bay and sage leaves from the saucepan.
With a fork, whisk the eggs, half of the cheese, and some pepper together in a bowl until creamy (this is the thickener). Slowly drizzle in the olive oil, beating all the time, then add (very slowly), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly.
Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, the remaining cheese and serve immediately.
Makes about 6 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney.
Thicken until its to your liking. I like to also server with an additional raw egg right on top of the soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 381 | ||
Calories from Fat: 157 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 172.7mg | 53 % | |
Sodium 1154.9mg | 40 % | |
Potassium 634.8mg | 17 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 28.2g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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