Oh man, this soup.
I couldn’t stop myself from eating a pound of bread and two bowls of this soup. After that, I couldn’t do a lot of things. But after after that, I felt amazing.
I’d been feeling a little under the weather when this soup came on my radar. The fact that it would help with my sickness was an bonus, an accessory. It is no secret that I love garlic, so when this recipe made it into my brain, of course I jumped for it. I’ve always believed fervently and zealously in the power of garlic. It’s to the point that I even “convert” people and do things like make them read the Wikipedia page. It stops me from getting eaten by mosquitoes when I go to Louisiana, it keeps my heart healthy despite eating like someone from Louisiana, and it comes to the rescue when I’m coming down with something. Generally, I have a little soup I throw together on mornings when I need to eat but am feeling too bad. Aigo bouido reminded me of that soup on overdrive.
I’ve been on a Julia Child kick ever since reading her memoir, which is where I found this recipe. Although I was able to find her version online, I decided to make a Frankenstein’s monster, pulling my favorite parts out of all the recipes I found. Broth seemed more flavorful than water, a bread bowl seemed tastier and easier than toastlets with fresh mayonnaise, and despite her saying that it would be easier to peel the garlic after boiling it, I peeled it like normal.
Falling in line with what I vaguely think I know about garlic, I smashed it instead of slicing, and I didn’t strain it out. It was delightful biting into a chunk of aromatic garlic.
*On that note, when you eat this, make sure that whomever you make out with is also eating this soup.
In her book, she said that she made it after a rough and stormy Mediterranean day, full of wind, salt, and poor spirits. But this soup livened everybody up again. It is surprisingly light and refreshing, which is part of why I wanted bread with it. Otherwise it wouldn’t be very substantial which might lead to accidentally eating the whole pot.
- 1 – 2 bulbs garlic
- 6 – 8 cups veggie broth
- 6 egg yolks
- 3 tbs olive oil (or butter, or both)
- 1 cup parmesan
- 2 cloves (don’t skip!)
- 1/4 – 1/2 tsp thyme
- 1/4 – 1/2 tsp sage
- Crush garlic. Heat oil in med/low pot. Add garlic and cook until they begin to golden.
- Add herbs and stir. Cook for a minute or so.
- Add broth. Bring to a boil, then reduce heat to a simmer. Partially cover and simmer for 30 minutes.
- In a separate bowl, mix egg yolks and cheese together.
- After the 30 minutes, temper the egg/cheese by very slowly adding a cup of broth. Once tempered, return mixture to pot.