Provencal Garlic Soup (Aigo Bouido)
This recipe is adapted from “The Way to Cook” by Julia Child
For the stock:
- 2 heads of garlic, broken into individual cloves,
- unpeeled and smashed
- 8 cups (2 L) water
- 4 Tbs (60 ml) olive oil
- 6-8 sprigs parsley
- 2 whole cloves
- 1 bay (laurel) leaf
- Salt and freshly ground pepper to taste
For the thickener:
- 3 egg yolks
- 1/4 cup (60 ml) olive oil
For the garnish:
- Slices of French bread, toasted
- Shredded Gruyere, Parmesan, or Swiss cheese
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. You may also consider floating a poached egg on top, or sprinkle with buttery, toasted croutons.
Serves 6 to 8.