Provencal Garlic Soup (Aigo Bouido)

Servings: 4

Author:

Soups [/dishes/soups/] Vegetable soups [/dishes/soups/vegetable-soups/]

Instructions

1 Separate the garlic cloves, detaching them from the base; do not peel them.
Blanch them for 30 seconds in a saucepan of fast boiling unsalted water; drain,
refresh under running cold water and peel.
2 Put them in a large saucepan with 2 1/2 pints (1.4 litres) water, a large pinch
of salt and some freshly ground pepper, the cloves, sage leaf, thyme, bay leaf
and parsley sprigs.
3 Bring to the boil then simmer for 30 minutes; put through the vegetable mill
with a fine-gauge sieving disc fitted; return this soup to the saucepan, add a
little more salt if needed, heat to boiling point, and then turn off the heat.
4 Beat the egg yolks in a bowl until they are smooth and creamy; continue beating
as you gradually add the olive oil a little at a time. Gradually beat in about 4
fl oz (120 ml) of the hot soup, then reverse the procedure and gradually beat
the contents of the bowl into the saucepan containing the hot soup.
5 Make sure the liquid in the pan is no longer near boiling point. Serve with the
mixed grated cheeses.