Provençal Garlic Soup Aïgo Boulido Food

PROVENCAL GARLIC SOUP (AIGO BOUIDO)

Steps:

• 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.

PROVENçAL GARLIC SOUP (AïGO BOULIDO)

Steps:

• Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
• Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
• Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
• Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
• Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
• For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

L'AIDO BOULIDO (FRENCH GARLIC SOUP)

Steps:

• Pour the water and the broth into a deep pot with the salt.
• Peel and crush 10 of the garlic cloves (I used the base of my glass measuring cup), then put into the broth.
• Add the bay leaves and the 1st teaspoon of olive oil. Cook for 15 minutes over medium-high heat.
• Cut the chicken into pieces, and stir into the soup along with all of the herbs (except the parsley). Peel and finely dice the last garlic clove, and add to the pot. Cook about 10 more minutes until the chicken is cooked through.
• In the meantime, brush both sides of the bread slices with olive oil, and then fry over medium heat until golden brown. (Or you can bake them, I suppose!).
• Set the toast to the side, and fry each egg one at a time. Sprinkle with parsley and ground black pepper. Set these to the side too.
• Bring the soup to a boil for 5 minutes, and then strain the soup into a bowl, and then return the broth to the pot.
• Rinse any clinging herbs from the chicken pieces, and put the chicken back into the soup.
• Discard all other solids.
• To serve, place 2 slices toast into the bottom of each (wide and shallow) bowl. Sprinkle 2 tablespoons of Parmesan cheese over each bowl. Ladle the soup over the bread and cheese, and top with an egg. Sprinkle with parsley and serve hot. (Eat this right away, or the bread will become soggy).
• Serve with fresh apple slices and lightly steamed broccoli or asparagus tips.