How To make Aigo Bouido(Garlic Soup)
1 Separated head or about 16
-cloves whole, unpeeled -garlic 2 qt Water
1 t 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
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 Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. Posted by Al Martin. Courtesy of Fred Peters.
How To make Aigo Bouido(Garlic Soup)'s Videos
Traditional Garlic Soup from France - le Tourin à l'ail.
Learn how to cook the authentic Tourin à l'ail, the delicious garlic soup from the south of France.
I hope you are inspired to try this traditional garlic and egg soup, le tourin à l'ail, filmed on location, and cooked, as always, just like the locals! Bonne appétit et large soif!
INGREDIENTS
1 onion
1 head of garlic
1 tablespoon duck or goose fat
750 ml light chicken stock or water
thyme and a bay leaf
2 eggs
2 tablespoons of vinegar (or to taste)
sliced french bread, toasted in the oven, or in a pan with oil.
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Lautrec style French garlic soup.
This French garlic soup ( sometimes called garlic veloute) is a regional specialty from the south of France it's creamy, silky and flavorsome. It's super healthy. According to some health pundits garlic soup is more potent than antibiotics. Get the recipe:
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock:
How to make a mayonnaise:
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ITALIAN GARLIC SOUP RECIPE: How to Make the Best Garlic Soup! |Ant's Kitchen
Italian Garlic Soup Recipe: How to Make the Best Garlic Soup! | Ant's Kitchen |
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Ingredients for:
1) Italian Garlic Soup:
- Leek – 1 Large
- Yellow Onion – 1 Large
- Olive Oil – ¼ Cup
- Garlic – 2 Heads
- Potatoes– 2 Medium
- Dry Thyme – 1 Tablespoon
- Chicken Stock – 7 Cups
- Salt – 1 Teaspoon
- Black Pepper – 1 Teaspoon
- Heavy Cream – 2/3 Cup
- Fresh Parsley – ¼ Cup
- Rustic Bread – 5 Slices
Preparation:
- On a chopping board, wash and chop a large leek and finely chop one large onion.
- In a heavy pot, preheat a quarter cup of olive oil.
- Add the leek and the onion and leave to sweat for 10 minutes on low heat.
- While cooking, roughly chop 2 heads of garlic and add to the pot.
- Cut two potatoes into dice cubes and add to the pot. Add a tablespoon of dry thyme.
- Add to the pot the chicken stock, season with salt and black pepper, and let simmer for 15 minutes.
- Add heavy cream, mix well, and blend everything until smooth and creamy.
- Chop some fresh parsley and add to the garlic soup. Mix well.
- To prepare the croutons, dice cut rustic bread into cubes and fry slightly until golden and crispy.
- Serve the Italian garlic soup with the croutons and fresh parsley.
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Sian d'Aqui propose la recette du mois : L'Aïgo boulido
The Highs & LOWS of making Julia Child's Cream of Watercress Soup
Julia Child's Cream of watercress Soup was a memorable cook. Recipe from Mastering the art of french cooking volume 1.
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