Provençal Garlic Soup Aïgo Boulido Recipes

PROVENCAL GARLIC SOUP (AIGO BOUIDO)

Steps:

• Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
• Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
• Discard the solids and return the stock to the pot, keeping it at a simmer.
• Whisk the egg yolks in a small bowl until thick and sticky.
• Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
• Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
• Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.

L'AIDO BOULIDO (FRENCH GARLIC SOUP)

Steps:

• Pour the water and the broth into a deep pot with the salt.
• Peel and crush 10 of the garlic cloves (I used the base of my glass measuring cup), then put into the broth.
• Add the bay leaves and the 1st teaspoon of olive oil. Cook for 15 minutes over medium-high heat.
• Cut the chicken into pieces, and stir into the soup along with all of the herbs (except the parsley). Peel and finely dice the last garlic clove, and add to the pot. Cook about 10 more minutes until the chicken is cooked through.
• In the meantime, brush both sides of the bread slices with olive oil, and then fry over medium heat until golden brown. (Or you can bake them, I suppose!).
• Set the toast to the side, and fry each egg one at a time. Sprinkle with parsley and ground black pepper. Set these to the side too.
• Bring the soup to a boil for 5 minutes, and then strain the soup into a bowl, and then return the broth to the pot.
• Rinse any clinging herbs from the chicken pieces, and put the chicken back into the soup.
• Discard all other solids.
• To serve, place 2 slices toast into the bottom of each (wide and shallow) bowl. Sprinkle 2 tablespoons of Parmesan cheese over each bowl. Ladle the soup over the bread and cheese, and top with an egg. Sprinkle with parsley and serve hot. (Eat this right away, or the bread will become soggy).
• Serve with fresh apple slices and lightly steamed broccoli or asparagus tips.