Aigo Bouido [Garlic Soup]

You would think this would be a obnoxious soup, but the garlic becomes almost undefinable and just an exquisite aroma.

For 6 to 8 people

1 separated head or about 16 cloves whole, UNpeeled garlic
Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
2 quarts water
2 tsp salt
Pinch of pepper
2 cloves
1/4 tsp sage
1/4 tsp thyme
1/2 bay leaf
4 parsley sprigs
3 Tb olive oil
a 3-quart saucepan

Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.
A wire whip
3 egg yolks
A soup tureen
3 to 4 Tb olive oil

Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making mayonnaise.
A strainer
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.

[Recipe source: Julia Child, Mastering the Art of French Cooking]

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Filed under Mastering the Art of French Cooking, Recipes, Soups

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