Garlic Soup Authentically French Recipes

FRENCH GARLIC SOUP

Steps:

• Remove all the cloves of garlic from the head.
• Take a smallish saucepan and heat to boiling a cup of water; add the cloves of garlic and simmer for about 1 minute - drain, peel the garlic (which should be slightly softened and should peel easily) and cut each clove in half.
• Add garlic cloves to beef broth in saucepan; cover and simmer 10 minutes, or until garlic is soft.
• Remove half of the garlic cloves and reserve.
• To the saucepan add the chicken broth, water, wine, half and half, thyme (crush it with your fingers before adding), and cayenne to broth and heat to a low simmer for 5 minutes.
• With an immersion blender or in a regular blender, puree the soup; season to taste with salt and freshly ground pepper, set aside, and keep warm.
• Toast bread on one side under broiler; remove and spread un-toasted sides with butter.
• Mash the reserved half of garlic cloves and spread over the un-toasted and buttered sides of bread; sprinkle with shredded Gruyere cheese.
• Broil toast until brown and bubbly, about 30 seconds (careful, they can burn easily).
• Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve.

FRENCH GARLIC SOUP

Steps:

• Peel all the cloves of garlic.
• In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
• Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
• Simmer for another 2 minutes, then poach the eggs in the soup.
• Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
• When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
• In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.