PROVENCAL GARLIC SOUP (AIGO BOUIDO)

Provencal Garlic Soup (Aigo Bouido) image

Provided by spatchcock

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 heads garlic, broken into individual cloves, unpeeled and smashed
8 cups water
4 tablespoons olive oil
6 -8 sprigs parsley
2 garlic cloves
1 bay leaf
kosher salt or good medium-grind sea salt
fresh ground pepper
3 egg yolks
1/4 cup olive oil
1 slice French bread, toasted
parmesan cheese or swiss cheese

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.

Nutrition Facts : Calories 244.7, Fat 20.5, SaturatedFat 3.3, Cholesterol 94.4, Sodium 79.4, Carbohydrate 12.8, Fiber 0.8, Sugar 0.3, Protein 3.5