- Ready Time :
0 min
Servings
4 none
Ingredients
- 15 to 20 cloves garlic,
- ;unpeeled
- 5 tablespoons Olive oil
- 5 cups Chicken or veal stock
- 2 teaspoons Fresh thyme
- 1/2 teaspoon Salt
- White pepper
- 3 Egg yolks
- Sliced French bread or toast
- Grated cheese
Directions
- Blanch the garlic for 1 minute, drain and peel.
- Cook it, but do not let it brown, in half the oil for 10 minutes.
- Add the stock, thyme, salt and plenty of white pepper.
- Simmer for 30 minutes and check the seasoning.
- Sieve or blend the soup, keeping a few garlic cloves whole.
- Return the soup to its saucepan and keep hot.
- Beat the egg yolks and gradually add the remaining oil.
- Stir a couple of spoonfuls of the soup into the egg mixture, remove the soup from the heat and add the egg in a thin stream, stirring well.
- Serve immediately with sliced French bread or toast, and a sprinkling of grated cheese in each bowl.
- Variation: Omit the oil and egg yolk mixture and poach six fresh eggs in the simmering, unpureed soup.
- The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6 Posted to MM-Recipes Digest V4 #256 by roy@indy.
- net (Roy) on Sep 25, 1997