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Aigo Bouido (Garlic Soup)



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Aigo Bouido (Garlic Soup)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

This isn't cream of garlic soup, but it has a creamy texture. I've done
this one and it's 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 Child's "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

Ingredients:

1 Separated head or about 16
-cloves w; hole, unpeeled ga
2 qt Water
1 ts Salt
1 pn Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil

Serves:

6 Servings

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