Aigo Bouido
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 178.5
- Total Fat: 18.0 g
- Cholesterol: 102.4 mg
- Sodium: 1,174.6 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.8 g
View full nutritional breakdown of Aigo Bouido calories by ingredient
Introduction
Garlic Soup from Julia Child's “Mastering the Art of FrenchCooking, Vol. I” Garlic Soup from Julia Child's “Mastering the Art of French
Cooking, Vol. I”
Number of Servings: 6
Ingredients
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Garlic, 1 whole head, separated but unpeeled (~16 cloves)
Water, 2 quarts
Salt, 1 tbsp
Pepper, dash
Cloves, 2 whole
Sage, ground, .25 tsp
Thyme, ground, .25 tsp
Bay Leaf, half of one whole
Olive Oil, 3 tbsp
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Egg Yolks, 3 large
Olive Oil, 3 to 4 tbsp
Directions
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.
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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.
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
Number of Servings: 6
Recipe submitted by SparkPeople user HAMMYHAMSTER.
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.
------
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.
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
Number of Servings: 6
Recipe submitted by SparkPeople user HAMMYHAMSTER.
Member Ratings For This Recipe
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