Garlic And Egg Soup Soupe À Lail Food

SOUPE A L'AIL (GARLIC SOUP)

Steps:

• Peel the garlic cloves and chop them coarsely.
• Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
• Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
• Meanwhile, blend the egg yolks and vinegar in a bowl.
• Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

GARLIC SOUP WITH POACHED EGGS

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

GARLIC SOUP, SPANISH-STYLE, WITH EGG

Steps:

• Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
• Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
• Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
• Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.

GARLIC SOUP (SOUPE A L'AIL)

Steps:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.

SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP

Steps:

• Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
• In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
• Use an immersion hand blender to puree the soup (or run through a food processor).
• Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
• Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.

GARLIC SOUP SOUPE à L'AIL

Steps:

• In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes.
• Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour.
• Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400*F. for 10 minutes.
• Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper.
• To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
• Note: Serving Suggestions:.
• There's no getting around it. This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while. So better to eat this with your beloved -- that way you can smell garlicky together. Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting. So best to make what you can finish in one sitting.
• With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
• You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic. Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic). The cloves should be firm, not soft or shriveled up.