Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutesIngredients:
• 4 cups water
• 10 cloves garlic, peeled and sliced
• 6 sage leaves
• 1 small bay leaf
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• Garlic croutons:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, peeled and sliced
• 6 slices baguette
• 1/2 cup grated Gruyere cheese
Preparation:
In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.
Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.
In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.
Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.
This aigo boulido recipes makes 4 to 6 servings.
This sounds like the two soups I make all the time One is the Egg Drop Soup and the other one is French Onion Soup. Some times I borrow French Toast and cheese from the French Onion Soup and use it in the Egg Drop Soup. Makes it thicker. Change cheese often too, I love to mess around with all small soups like I do the large ones, I know when I try this soup it will be very good, and I can borrow
ReplyDeletethings from it too, like garlic. If you don't want egg yorks try just the whites. Also try all three soups.