Garlic And Egg Soup Soupe À Lail Recipes

GARLIC SOUP WITH POACHED EGGS

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

ROASTED GARLIC AND EGGPLANT SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
• Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
• Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

SOUPE A L'AIL (GARLIC SOUP)

Steps:

• Peel the garlic cloves and chop them coarsely.
• Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
• Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
• Meanwhile, blend the egg yolks and vinegar in a bowl.
• Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

GARLIC SOUP (SOUPE A L'AIL)

Steps:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.

GARLIC SOUP, SPANISH-STYLE, WITH EGG

Steps:

• Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
• Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
• Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
• Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.

SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP

Steps:

• Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
• In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
• Use an immersion hand blender to puree the soup (or run through a food processor).
• Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
• Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.

GARLIC SOUP WITH POTATOES AND POACHED EGGS

Steps:

• Heat 2 Tbsp. oil and 2 Tbsp. butter in a large saucepan over medium. Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown). Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25-30 minutes. Let cool slightly, then add crème fraîche.
• Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper. Transfer soup back to saucepan and set aside.
• Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper.
• Heat remaining 2 Tbsp. butter in a medium saucepan over medium. Add reserved dark green parts of leek and 2 Tbsp. water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes. Transfer leek mixture to a platter and top with parsley leaves and lemon zest.
• Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls. Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil.
• Do Ahead
• Soup (without eggs and toppings) can be made 2 days ahead; cover and chill. Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill. Reheat gently in simmering water 1 minute just before serving with soup.