Try this Aigo Bouido (Garlic Soup) recipe, or contribute your own.Suggest a better description
This isnt cream of garlic soup, but it has a creamy texture. Ive done this one and its great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable." From Julia Childs "Mastering the Art of French Cooking, Vol. I": Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning. 3 egg yolks 3 to 4 T. olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese 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. Posted to MM-Recipes Digest by firstname.lastname@example.org on Sep 06, 1998
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (80%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.3mg||0 %|
|Potassium 44.3mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1g|
|Protein 0.3g||0 %|
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Calories per serving: 25
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