I’m obsessed with this French peasant soup. It contains a lot of garlic, but it doesn’t taste “garlicky.” It’s deliciously mild, herbal, and clove-y. Need a comforting brew for a cold autumn evening? Garlic soup is the answer.
I actually wrote about French Garlic Soup, or Aigo Bouido, during the early years of this blog. Back when I didn’t know how to use a camera. Consequently, my pictures were embarrassingly bad. See exhibit A, above.
Confession time: I still don’t know how to use most of the buttons and wheels on my camera. One fine day, I’ll look at the manual.
Onto our soup!
Bring the brew to a boil over a high flame. Then cover the pot, reduce the heat, and let simmer for exactly 30 minutes.
If you’d like to have some crunchy bread to accompany the soup, now would be a good time to slice up a French baguette (homemade baguettes are awesome). Put the slices on a baking sheet, and let them dry out for 20 minutes in a 325°F oven.
No picture of these next 2 steps, because they require 2 hands: Whisk some hot broth into the yolks to temper them, and thus keep them from scrambling. Whisking constantly, add the yolks to the bowl of hot broth.
Oh. Pour out some goblets of chilled Sancere, too. It’s the ideal wine pairing for this soup.
Here’s the printable, complete with metric measurements:
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